Feed the fam­ily for un­der £5 Cashing In

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

Gloucestershire Echo - - NEWS -

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.

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