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Minced beef and squash

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Ingredients

Adjust Servings:
500g Best Quality Minced Beef
1 large Onion, chopped
3 slices Butternut Squash, chopped You can use pumpkin instead of the squash
4 Carrot, sliced
1 tablespoons Olive Oil
300ml Passata Home made or shop bought
2 tablespoons Herbs, chopped Any herbs of your choice

Nutritional information

274g
Serving size
220/912
kcal/kj
11.2g
Carbohydrates
26.9g
Protein
6.5g
Fat
2.2g
Saturated Fat
0.3g
Solium
3.7g
Fiber

Minced beef and squash

Features:
  • Diabetic Appropriate

A quick and easy weekday dinner. Buy good quality lean minced beef. You can add extra vegetables or use minced lamb or turkey instead.

  • 1 hour 10 min
  • Serves 5
  • Easy

Ingredients

Directions

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Steps

1
Done

Place the chopped carrots in a little water and bring to the boil. Simmer for approximately 15 minutes.

2
Done

Heat the olive oil in a large saucepan. Saute the onion in the olive oil for 10 minutes, until soft but not brown.
Add the butternut squash or pumpkin and saute for 10 minutes.

3
Done

If the saucepan is large enough, move the vegetables to the side and add the minced beef. If not, move the vegetables to a plate while you seal the meat.

Fry the mince until there is no pink meat.

4
Done

Combine the onion and butternut squash, the carrots (add in any cooking liquid from the carrots) and the meat in the large saucepan.
Add the passata and chopped herbs. Simmer for 40 minutes.

Serve in heated bowls or plates.

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