Multiuse Mince

• Boil the kettle and prepare stock mixture.
• Prepare the vegetable ingredients (e.g., chop the onion etc.) and set aside.
• Drain the lentils.
• Heat the olive oil in a non-stick frying pan over medium-high heat.
• Add in the mince and cook for 10 minutes until browned, while the mince is cooking break up any lumps with a wooden spoon. Remove mince from the pan onto a plate lined with paper towel.
• Add the onions and garlic and cook for 5 minutes until the onion has softened.
• Add the drained lentils, carrots, zucchinis, celery, and mushrooms (optional). Cook for 2-3 minutes until soft.
• Return the mince to the pan with the vegetables and stir to combine.
• Pour in the stock, tin of tomatoes, and add the mixed herbs. Stir to combine. Bring to a boil, then turn the heat down to low and simmer for 30 mins until the mince is tender and the sauce has reduced.
• Once cool, the mince can be placed in a freezer proof container and frozen for up to 3 months.

This mince recipe is versatile and can be used for multiple lunch and dinner options.

Add any vegetables to the recipe that suit your taste preferences.

If frozen – remove the night before and defrost overnight in the fridge.

Keep a supply of this mince in the freeze to use as a base to prepare:

• Spaghetti Bolognese – add 50g of tomato paste to the mince and re-heat in the frying pan. Combine with pasta of your choice.
• Cottage Pie – add to an oven proof dish and top with mashed potato and a sprinkle of grated cheese. Bake in the oven at 200 degrees Celsius for 8-10 minutes.
• Mexican – Preparing the mince with red kidney beans or black beans instead of lentils and topping the dish with Mexican salsa will work great for Mexican style dishes (tacos, burritos, nachos, Mexican beef and salad bowls)
• Pizza - Sprinkle on top of a large wrap and top with a handful of spinach and a sprinkle of grated cheese. Bake in the oven at 200 degrees for 15 minutes or in the air fryer for 8 minutes at 170 degrees.

Nutrition information (per serve)

• Energy (1145kJ)
• Protein (29.4g)
• Total Fat (16.1g)
  • Saturated Fat (5.6g)
• Carbohydrate (2.0g)
  • Starch (0.5g)
  • Sugars (1.5g)
  • Added sugars (0.0g)
  • Free Sugars (0.0g)
• Dietary Fibre (1.4g)
• Sodium (306.7mg)
• Calcium (32.4mg)
• Iron (2.4mg)