“People don’t win because they are physically stronger. It’s because they are stronger between the ears”– Alex Schaffer 

 

Some of the recipes on Eat Well for Less I have used now, as they are healthy and they do exactly what they say too; they are ways of eating well for less money too.

Your getting a great mixture of everything that you need in this one dish, great source of protein and carbs, not to mention the vitamins and minerals in the carrots and onions.

 

1 Onion; chopped ( 38 Calories, 1g Fat, 8g Carbs, 1g Protein)

300g Low Fat Beef Mince ( 618 Calories, 30g Fat, 3g Carbs, 87g Protein)

2 Garlic Cloves ( 10 Calories, 0g Fat, 2g Carbs, 0g Protein)

3 tbsp Tomato Puree ( 45 Calories, 0g Fat, 9g Carbs, 3g Protein)

200g Carrots, peeled and chopped ( 82 Calories, 0g Fat, 16g Carbs, 2g Protein)

200ml Beef Stock ( 16 Calories, 2g Fat, 2g Carbs, 0g Protein)

250g Potatoes, peeled and chopped ( 262 Calories, 2g Fat, 36g Carbs, 4g Protein)

50ml Skimmed Milk ( 18.5 Calories, 0.5g Fat, 2.5g Carbs, 2g Protein)

2 tbsp Olive Oil ( 246 Calories, 28g Fat, 0g Carbs, 0g Protein)

 

 

1) Preheat oven to 190C/170C Fan/Gas 5.

2) Heat the oil in a large frying pan and add the beef. Cook for 4–5 minutes, stirring occasionally, until the beef is browned.

3) Before the Beef fully browns, add the onion to the pan and reduce the heat to medium. Cook for 3–4 minutes until just softening. Add the garlic and cook for a further 1 minute.

4) Add the tomato purée to everything and stir well.

5) Add the stock and carrots, stir well and bring to a simmer. Cover the mixture and cook for 20 minutes.

6) Bring the Potatoes to the boil in a large saucepan, then simmer for 15–18 minutes.

7) Drain the potatoes and then mash until smooth, stir in the milk, butter and pepper and mash until smooth.

8) Tip into a medium ovenproof dish. Spoon the mashed potato over the top so that it covers the meat but without flattening it too much.

9) Bake for 30 minutes until golden brown and bubbling.