We’ve lowered and locked more than 1000 prices on family favourites, including 5% Fat Steak Mince Meat for £3.49. Change up your mince recipe collection with our cheap and cheerful teas, from Miso Meatball Subs to Loaded Cottage Pie Skins - you can guarantee mince is on the menu for the foreseeable.

Chilli Con Shakshuka

Time: 40 mins

Serves: 4

Ingredients

  • 2 tbsp veg oil
  • 500g 5% Fat Mince Meat
  • 4 garlic cloves finely chopped
  • 1 large white onion sliced
  • 1 red pepper sliced
  • 400g tin chopped tomatoes
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp chilli powder
  • 1 tsp brown sugar
  • 4 large eggs

To serve (optional):

  • 80g pomegranate seeds
  • Handful crumbled feta
  • 1 avocado sliced

Method

  1. Start by heating your oil in a large, non-stick pan over a medium-high heat and add your mince. Cook for 10 mins until browned and starting to crisp before removing from the pan and setting aside on a plate.
  2. Reduce the heat of your pan to medium and add your garlic and onion. Fry for a few mins until the onions are translucent before adding red pepper and cooking for a further 5 mins until softened.
  3. Add your chopped tomatoes, spices and sugar with a large pinch of salt and pepper, add your mince back in and simmer for 5-10 mins. Create 4 wells in your sauce mixture and crack an egg into each.
  4. Cook the eggs for 5-10 mins until the whites are set (you may want to cover with a lid to speed up). Serve scattered with pomegranate seeds, feta, avo and parsley for the perfect start to a lazy Saturday morning.

Crispy Chilli Beef

Time: 40 mins

Serves: 4

Ingredients

For the mince:

  • 2 tbsp cornflour
  • 2 tsp garlic powder
  • 500g 5% Fat Mince beef broken up and crumbled with your hands
  • 150ml vegetable oil (plus tbsp for stir frying)

For the sauce:

  • 300ml orange juice (no bits)
  • 200g sweet chilli sauce
  • 2 tbsp chilli garlic sauce (sriracha)
  • 6 tbsp dark soy

For the stir fry:

  • 10 spring onions cut into chunks
  • 1 red and 1 green pepper cut into chunks
  • 300g basmati rice rinsed
  • 1 tbsp toasted sesame seeds (optional)
  • 1 tsp chilli flakes (optional)

To serve (optional):

  • Roughly chopped coriander

Method

  1. Start by mixing the cornflour and garlic powder with a pinch of pepper and toss with your broken up mince so evenly covered.
  2. Heat 150ml veg oil in a large pan over a medium-high heat (there should be enough to cover the bottom). Once at temperature add your mince and cook for 10-15 mins, ensuring to turn throughout until golden and crispy on all sides (do this in batches if your pan is not big enough). Remove from the oil and lay on the kitchen roll.
  3. For the rice, bring 750ml of water to the boil in a pan with a lid, add your rice, cover and simmer over a medium heat for 10-12 mins until cooked and the water has evaporated. Whilst simmering, add all sauce ingredients to a pan, bring to a boil and simmer for 15 mins until thickened and sticky and set to one side.
  4. Once your rice has cooked, stir through sesame seeds and chilli flakes if using and set to one side with the lid on to keep warm. In another pan, heat 1 tbsp of vegetable oil in a frying pan and add your spring onion and red pepper and cook for 5 mins.
  5. Add your crispy beef and sticky sauce to your stir-fried veg and stir. Heat through for a few mins and serve on a bed of fluffy basmati rice sprinkled with coriander for the ultimate fakeaway.

Loaded Cottage Pie Skins

Time: 1hr 40 mins

Serves: 4, plus extra filling for next time

Ingredients

For the potatoes:

  • 4 baking potatoes
  • 4 tbsp veg oil

For the cottage pie filling:

  • 2 tbsp veg oil
  • 500g 5% fat mince meat
  • 1 white onion diced
  • 4 garlic cloves finely chopped
  • 1 large carrot peeled and diced
  • 2 celery sticks chopped
  • 1 1/2 tbsp plain flour
  • 1 tbsp tomato puree
  • 400ml beef stock
  • 2 tbsp Worcester sauce
  • 3 thyme sprigs

For the mash:

  • 100ml milk
  • 50g butter
  • 100g grated Cheddar plus extra for sprinkling

Method

  1. Start by preheating your oven to gas 6, 200°C, fan 180°C. Pierce each baking potato all over with a fork, drizzle with olive oil and season all over with salt and pepper before popping in the oven on a lined baking tray for 1hr 15 mins.
  2. Whilst your potatoes bake, heat 2 tbsp of veg oil in a large, deep, non-stick pan. Add your mince and cook for 5-10 mins until browned before removing and setting to one side. Add onions and garlic to the pan used to brown your mince and cook for a few mins until fragrant and softened.
  3. Add your carrot and celery and fry for 15 mins until softened before adding plain flour, tomato puree and mince and giving a stir. Add your stock, Worcester sauce, thyme and a generous pinch of salt and pepper before giving a mix and simmer for 20-30 mins until reduced down. Set aside once ready.
  4. Once your potatoes are ready, remove from the oven, allow to cool slightly and gently cut down the centre of each horizontally, being careful not to cut all the way through. Carefully scoop the potato out of each and add to a bowl (ensuring to leave a wall of potato and skin that is about 1cm so robust enough to house your shepherd's pie filling).
  5. Mash your potato until smooth before adding milk, butter, 100g cheese and seasoning. If feeling fancy, add to a piping bag (alternatively you can just spoon on top of your jacket later). Switch your oven to grill.
  6. Fill each potato with cottage pie filling and then pipe or spoon over the mash and sprinkle with a little extra cheese. Pop on a baking tray and put under the grill for 5 mins until golden for the ultimate comfort food with a twist this Jan.

Miso Meatball Subs

Time: 30 mins

Serves: 4

Ingredients

For the meatballs:

  • 500g 5% Fat Mince Meat
  • 4 spring onions finely sliced
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 1/2 tbsp garlic paste
  • 1 tsp ginger paste
  • 100g miso paste
  • 1 tbsp dark soy
  • 25g panko breadcrumbs
  • 2 tbsp veg oil

For the slaw:

  • 1/3 red cabbage finely sliced
  • 1 white onion finely sliced
  • 1 large carrot grated
  • 1 tbsp sriracha
  • 2 tbsp mayonnaise (kewpie if possible)
  • Small handful coriander roughly chopped (optional)

For the rest:

  • 4 white sub rolls part-sliced horizontally
  • Handful chopped peanuts (optional)
  • 1 tbsp toasted sesame seeds (optional)

Method

  1. Start by adding all meatball ingredients, bar the veg oil to a large bowl and use your hands to mix and combine. Add a small pinch of salt and a large pinch of pepper and mix. Pinch and roll into 16 golf ball-sized meatballs and pop to one side.
  2. Heat your veg oil in a large, non-stick pan over a medium heat, add your meatballs and fry for 10-12 mins until cooked through (ensuring to turn regularly). If you do not have a pan large enough, you may need to do this in two batches and add a little more oil when doing your second batch.
  3. Whilst cooking away add all slaw ingredients to a bowl with a pinch of salt and pepper and mix to combine before loading into sub rolls.
  4. Nestle 4 meatballs into each slaw- filled sub and garnish with peanuts and sesame seeds for a street food winner the whole family will love.