Meals for Under £10: Beef Mince with Sweet Potato and Butternut Squash Hash Brown

USING a combination of veal and beef mince gives this dish a light, delicate flavour.

Instead of the traditional mash topping, chef Lisa Roukin switched it to one of our faves, hash brown.

Lisa’s cookbook My Relationship With Food tells the story of her challenges around body image and eating – and includes 100 gluten-free recipes with limited dairy and no refined sugar.

For more, see myrelationshipwithfood.com

You’ll need:

400g beef mince

400g veal mince

3 tbsp olive oil

1 aubergine,

1 onion,

4 garlic cloves,

1 chicken stock cube, gluten-free

4 tbsp tomato puree

500g passata

1 tsp garlic granules

2 tsp paprika

black pepper

Sea salt

For the topping

1 butternut squash, grated

4 medium sweet potato, grated

2 tbsp olive oil

sea salt

white pepper

Method:

Pre-heat the oven to 400F, gas mark 6, 200C

Sauté the onions until soft. Add the aubergine and after 3 mins crumble the stock cube, stirring continuously for 4 mins over a gentle heat, then add crushed garlic and cook for a further 3 mins. Set the aubergine and onions aside.

Add the beef and veal, fry until browned.

Season with sea salt, garlic granules, paprika and black pepper and cook for a further 3 mins until juices start to evaporate. Add tomato puree, stir in and cook for a further 2 mins. Add aubergine and mix, then add the passata, reduce the heat to medium and cook for 5 mins.

To make the topping, season the grated sweet potato and butternut squash with sea salt and white pepper and mix together.

Pour the meat mixture into a casserole dish then spoon the hash topping over the meat and drizzle 2tbsp olive oil over the top.

Place in the pre-heated oven for 40 minutes.