· Vegetarians can use grated vegetables and cheese
· Serve with salad
· or hot vegetables according to choice and availability
· A liberal amount of grated zucchini can be used in place of carrot
# Flavouring can be; mixed herbs, Worcestershire sauce, soy sauce, curry power, Tandoori paste, flavour sachets from two packets of two minute moodles or what ever your imagination chooses.
Baked mince with vegetables
Another way to cook with mince and vegetables in one dish if you have an oven
Sliced vegetables such as selection of pumpkin, marrow, potato, zucchini
500 gms premium or low fat mince
One onion finely diced
One grated carrot
One cup grated zucchini (substitute sweet potato, pumpkin or potato)
One diced red capsicum
3 tablespoons rolled oats
Half a jar of Salsa – hot or mild
or desired spices
One cup grated tasty cheese for topping
Lined greased lasagne dish with sliced vegetables.
Mix remainder of ingredients except cheese and press down well onto the sliced vegetables. Top with grated cheese.
Cover with alfoil to avoid burning the topping and bake in a moderate oven for one and a half hours.
Beef and vegetable pie
1 tablespoon Worcestershire sauce (or flavouring such as curry paste, salsa or herbs to suit family tastes)
2 tablespoons tomato sauce
1 onion, finely chopped
500 grams premium or low fat beef mince
1 carrot, grated
1 zucchini, grated, or substitute other vegetables as available
½ cup peas or beans, fresh or frozen
2 tablespoons oatmeal
2 sheets frozen puff pastry, thawed
Line a lightly oiled pie dish with one sheet of pastry, leaving the second for the top of the pie.
Mix all other ingredients well and press into the pastry lined pie dish. Place second pastry sheet over the top and slash to allow steam to escape. Trim edges.
Bake 180° to 200° for and hour to hour and a half to ensure meat is cooked through. Place a sheet of alfoil over the pie if pastry is browning to quickly.
· A hearty beef pie using coarse mince and finely chopped onion, oatmeal, but without the vegetable ingredients. Flavour with a cup of instant soup or curry paste.
· Mince and finely chopped onion with a pinch of mixed herbs. Press into pastry case and pour over half a cup of mixed Gravox using one teaspoon Gravox power.
· Add a little chilli sauce and a can of baked beans.
· Substitute vegetables can include diced tomatoes and/or sliced mushrooms
300 - 400 grams premium or low fat mince, or more if for a family
1 - 2 cups boiled white rice – use approximately the same volume as the mince
1 egg (or 1 teaspoon egg substitute powder)
1 heaped teaspoon curry paste, or curry powder (I used Tandoori paste)
Flour for coating
10 fresh mushrooms
1 packet Cream of Mushroom instant cup soup
Mix ingredients together thoroughly
Take spoonfuls and form into balls, roll in flour and flatten to approximately one centimetre thick
Slice mushrooms and fry in a little oil
Add one cup of boiling water to soup powder and stir
Pour over mushroom in frypan and stir until gravy thickens
Cook until browned (approximately 20 minutes on slow heat to allow the meat to cook right through) on a barbecue plate, frypan or electric grill.
· Add 1 small onion finely chopped, when mixing
· While any gravy is nice with these rissoles, they can be served without, or with tomato sauce.
· Serve with hot vegetables of your choice or salad.
Meatballs from the same mixture can be cooked in tomato soup, or your chosen flavour of packet or canned soup, in a casserole or camp oven.