My meal plan somehow didn’t go to plan this week as I seemed to run out of store cupboard essentials like tin chopped tomatoes etc. This dish was the result of that, having looked a what I had and what needed to be used up I decided on a simple, quick and one pot dish. This turned out so delicious that I am sharing it with you, not only is it an easy to make dish but one that could be made ahead of time and frozen for later. The flavours in this dish can be enjoyed with the whole family. The good thing about this dish is that you can add whatever vegetables you like, to be honest anything goes here.
Serves 2 – 3
250g Scottish Beef Mince (you could also use minced lamb)
1 Onion, chopped
1 tsp Ground Garlic Granules or 2 Garlic Cloves
100g Frozen Garden Peas
120g Pasta (I used fusilli but penne will do too)
400ml Beef Stock
2 Tbsp Tomato Paste
1 Tsp Dried Chilli Flakes
1 Tsp Smoked Paprika
Salt & Pepper to taste
1 Tbsp oil
100g Grated Cheddar Cheese
Handful of Chopped Parsley
- Heat the oil in a pan on medium to high heat and fry the onions until softened and slightly browned
- Add in the beef mince, season with salt & pepper & brown.
- Add in the tomato paste, garlic, paprika, chilli flakes and frozen peas, mix through. Add in the pasta and beef stock, bring to the boil, reduce to a simmer and cook covered until pasta is cooked through, about 12-15 minutes.
- Remove lid and sprinkle over the cheddar cheese and parsley, put lid back on, turn off heat and leave for 5 minutes. The heat in the pan will gently melt the cheese. Serve and Enjoy.