This is a great way of stretching a pack of mince! By adding the potatoes, carrots & peas not only are you making it go further but it's good for the
Serves 4 Approx 77p per person
Prep time 20 minutes Cooking time 25-30 minutes
1 onion, chopped
3 medium carrots, peeled & chopped
2 tsp dried parsley
1 large tin peeled potatoes
500g minced beef
2 beef stock cubes, the crumbly kind
2 tbsp Worcestershire sauce
75g frozen peas
Boil the kettle.
In a large frying pan over a medium heat brown the mince in batches then transfer to a large saucepan.
Add about 1½ tbsp oil to the frying pan & cook the carrots for 5 minutes then add the onion & cook for 2 minutes then sprinkle over the parsley &
stir well. Cook until the onion is soft. Add the carrot & onion to the mince.
Crumble the stock cubes over the mince & veg then pour over enough boiling water to cover. Bring to a gentle simmer & allow to cook for 10
Add the Worcestershire sauce & salt & pepper to taste then simmer for another 5 minutes.
Check the seasoning, add the peas & potatoes & let it simmer again for 10 minutes.