Warning: Some posts on this platform may contain adult material intended for mature audiences only. Viewer discretion is advised. By clicking ‘Continue’, you confirm that you are 18 years or older and consent to viewing explicit content.
If you grab some dry red lentils you can add them into the mince (they take 15-20mins to cook so you can pre cook or mix with a stock cube water and mince into savoury mince style business). Will help the mince go further while keeping the protein up.
Then red lentils are the go - no pre-soaking and they boil up to nothing, just add thickness. Great in soup or any kind of stew. This is the cottage pie filling I made on the weekend:
onion & garlic fried in oil
fry 500g mince (added some cornflour so it thickens but optional)
added some tomato paste (or tin of toms, or some passata - whatever is cheap and tomatoey)
added 1/2 cup(ish) red lentils
added some stock power (or gravox)
added a cup of water
Boiled it up until thick - if you have frozen veg chuck it in at the end. Omit the cornflour and/or up the tomatoes for more of a bolognaise.
That and some mash taters on top - I got about 4-5 good meals
If you grab some dry red lentils you can add them into the mince (they take 15-20mins to cook so you can pre cook or mix with a stock cube water and mince into savoury mince style business). Will help the mince go further while keeping the protein up.
I’ll have a look.
I’ve never eaten lentils before so no idea in its texture or taste or if I’ll even like it.
Then red lentils are the go - no pre-soaking and they boil up to nothing, just add thickness. Great in soup or any kind of stew. This is the cottage pie filling I made on the weekend:
Boiled it up until thick - if you have frozen veg chuck it in at the end. Omit the cornflour and/or up the tomatoes for more of a bolognaise.
That and some mash taters on top - I got about 4-5 good meals