This is a recipe for ‘Boosted Mince’ that you can transform into whatever mince-based meal you like! Add seasonings and flavourings as you normally would to make spaghetti bolognese or lasagne, shepherd’s pie, Mexican… whatever!

For Mexican: Add your favourite Mexican spice mix.
Spaghetti/Lasagne: Add passata, Italian herbs, maybe a splash of balsamic vinegar or soy sauce (don’t knock it until you’ve tried it)
Shepherd’s Pie: Add thyme, rosemary, tomato paste, worcestershire sauce.
*For meals where you don’t add any pasta sauce or passata, you *may* find that the mince isn’t quite the “right” colour to match for regular minced meat. Simply stir through some tomato paste if that’s the case.

You can even make a huge batch of this and freeze it in family meal sized portions, to make weeknight dinners super quick.

I’ve chosen these particular vegetables and type of lentils because of their ability to be disguised most easily, and because they’re often the type of veggies that we aren’t able to get into the kids as readily as others. Red lentils if cooked well enough, will ‘disintegrate’ into the meal and be undetected. Don’t be tempted to add more than I’ve recommended – it’ll change the consistency of the meal and become too mushy.

Mandolin: Investing in and using a mandolin instead of a grater in your mince-based recipes is in my opinion – vital. It makes a big difference to whether the extra veg will be detected by your little ones. The shape it creates is similar to that of minced meat.

Bone broth: I’ve included optional bone broth. It’s a great taste booster, and also a way to get gut healing goodness into your family on the regular.

Vegan: Replace the tray of mince with double veggies. Omit bone broth.

Image: The image in this recipe is an image I sourced online, not the actual recipe. I’ll take a picture next time I make it.

Inspired by a recipe by Ashley Jubinville, the Kitchen Coach.

Boosted Mince

Prep Time: 7 minutes
Cook Time: 10 minutes

Equipment

  • 1 Mandolin
  • 1 Large Frypan

Ingredients

  • ½ cup Red lentils
  • 2 tbspn Olive oil extra virgin
  • 2 Brown onion
  • 6 cloves Garlic
  • 500 g Mince grass-fed
  • 1 Eggplant large
  • 300 g Mushrooms more or less
  • ¼ cup Bone broth powder Optional. Or 1 cup bone broth liquid, or 3 tbspn bone broth paste.

Instructions

  • 1. Cook red 1/2 cup Red lentils in a small saucepan with 1.5 cups water for 5-12 minutes until they're soft. Most of the water should be absorbed, but if not - just drain it out.
  • 2. White it's cooking, use the mandolin to chop the 2 Brown onion, 6 cloves Garlic, 1 Eggplant and 300 g Mushrooms.
  • 3. Heat a frypan and add the 2 tbspn Olive oil.
  • 4. Sautee the onion and garlic until it's soft and begins to brown.
  • 5. Add the tray of 500 g Mince (if you're using it), break it apart evenly with the wooden spoon and cook until it's browned and there's no liquid in the pan. It's important to break it apart really well so there are no lumps.
  • 6. Add your sliced veggies and continue to cook until they're wilted and 'part of' the mince.
  • 7. Add the cooked red lentils and optional 1/4 cup Bone broth powder and mix around until everything is well incorporated.
  • 8. Season and flavour according to whatever mince-based recipe you're making (spaghetti bolognese, Mexican, lasagne, shepherd's pie etc).

Notes

I've chosen these particular vegetables and type of lentils because of their ability to be disguised most easily, and because they're often the type of veggies that we aren't able to get into the kids as readily as others. Red lentils if cooked well enough, will 'disintegrate' into the meal and be undetected. Don't be tempted to add more than I've recommended - it'll change the consistency of the meal and become too mushy.
Vegan: Replace the tray of mince with double veggies. Omit bone broth.
Mandolin: Investing in and using a mandolin instead of a grater in your mince-based recipes is in my opinion - vital. It makes a big difference to whether the extra veg will be detected by your little ones. The shape it creates is similar to that of minced meat.
Bone broth: I've included optional bone broth. It's a great taste booster, and also a way to get gut healing goodness into your family on the regular.
Image: The image in this recipe is an image I sourced online, not the actual recipe. I'll take a picture next time I make it. 
Inspired by a recipe by Ashley Jubinville, the Kitchen Coach.
Tried this recipe?Let us know how it was!
Course Dinner, Freezer Friendly, Main Course
Keyword boosted
Allergy Dairy Free, Gluten Free, Lactose Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Paleo, Vegan, Vegetarian
Author: Laini Oldfield

Share This Recipe

About the Author: Laini Oldfield

Laini is a mum of 5 and creator of STACKD Wholefood Blends, The Wholefood Collective + The No Fuss Nourished Method. She's coached tens of thousands of people on how to feel amazing using nutrition. She has a particular love for helping parents learn how to nourish their children and themselves without losing their marbles. Unconventional smoothies are Laini's obsession, and she's even developed a range of organic wholefood booster blends that target particular health goals and deliver maximum goodness in one complete and balanced meal. When she's not with her own family or coaching other families, you'll probably find her at the beach soaking up the sun and getting some much needed solitude.

Subscribe to the newsletter

Get weekly recipes & support to nourish your family

[activecampaign form=52 css=1]

Leave A Comment