Feed the family for under £5

These tummy fillers will save you time and money, and we reckon they’ll even please fussy eaters. Bon appetit! AUBERGINE AND MINCE BAKE

SHOPPING LIST

■ British minced beef 20% fat (500g) £1.75

■ Wholefoods red split lentils (500g), £1.15

■ Italian chopped tomatoes (400g), 35p

■ Baking potatoes (4), 85p

■ Aubergine, 50p

■ TOTAL: £4.60

INGREDIENTS

400g minced beef; 150g red split lentils; 400g can chopped tomatoes; 300g potatoes, peeled and sliced; 1 aubergine, sliced; 2 large tomatoes, thinly sliced (optional)

From the store cupboard: 10g sunflower spread; 20g plain flour; 400ml semi-skimmed milk; 1tbsp curry powder; 400ml beef stock, made from a cube

METHOD

1. Preheat the oven to 180˚C/160˚C fan/gas 4.

2. Dry fry the mince until brown. Drain off the fat then add the curry powder, lentils, chopped tomatoes and stock. Bring to the boil, cover and simmer for 30 minutes.

3. Spoon into an ovenproof dish.

4. Meanwhile, boil the potatoes and aubergine in separate pans for five minutes. Drain and arrange them over the mince.

5. Place the spread, flour and milk in a non-stick pan. Cook, whisking, continually until you have a smooth, thick sauce. Pour over the bake, (arrange the optional sliced tomato on top) and bake for 30 minutes until piping hot and golden.