Allinone mince

I include heaps of veges in this dish, so I can just serve and go. Typically, I’ll quadruple this recipe because it’s what I can fit into my two big pots.

A single recipe makes enough for dinner and lunch for our family of four.

Serves 4

for dinner and lunch

1 heaped Tbsp of coconut oil (or preferred cooking oil)

1⁄2 large onion (diced)

750g beef mince (or any other red meat mince such as lamb)

300ml passata or 1 can (400g) chopped tomatoes

1⁄4 cup tomato ketchup

500ml chicken or vegetable stock

1⁄2 cup grated zucchini (courgettes) *

1⁄2 cup grated sweet potato *

1⁄2 cup grated pumpkin*

1⁄2 cup grated carrot*

1⁄2 cup dried brown lentils *

* vegetables are substituted with whatever is in season or I have on hand.

What to do

1. Heat oil in a pan and cook onion for 2 minutes until soft.

2. Add mince and continue cooking for a further 5 minutes.

3. Add all other ingredients and mix well.

4. Simmer until lentils are cooked through and liquid has reduced down, about 40 minutes for a single batch.

5. Freeze in meal portion sizes.

Nic’s tips

Use as a base for spaghetti Bolognese or lasagne.

Serve with rice, topped with smashed avocado and refried beans.

Top with mashed potatoes or cover with puff pastry to make a pie.

Stuff into roasted potatoes (leave their jackets on for extra nutrients and less waste).

Serve on toast with a poached egg. Make a basic tomato sauce at the same time as your mince. Follow the method above, skipping the mince and lentils. Freeze the sauce in jars, ready to add to pasta, on pizza bases or as a simmer sauce for meatballs.