Fridge Friend Recipes
Creamy Mince and Yoghurt Onion Stew recipe
A warming, tangy dinner with browned mince, softened onions and a yoghurt finish for a lighter creamy feel. The carrots add natural sweetness and body to the sauce.
40 min · Medium · British Jump to method
Ingredients
- 500 g Tray of mince
- 2 medium, chopped Onions
- 2 medium, diced carrots
- 150 g Yoghurt
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp plain cooking oil
- 150 ml water
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 312 kcal |
| Protein | 23 g |
| Carbohydrates | 9 g |
| Fat | 20 g |
| Saturated fat | 7.2 g |
| Fibre | 2.2 g |
| Sugar | 4.4 g |
| Sodium | 760 mg |
Why this works
Protein-rich and fairly energy-dense, with some vegetables but also a meaningful salt load and moderate saturated fat.
High-quality protein. Mince and yoghurt provide a good amount of protein per serving, supporting muscle maintenance and satiety.
Vegetable micronutrients. Onions and carrots contribute potassium, folate and carotenoids, including beta-carotene from carrots.
Salt content. The added 1 tsp salt pushes sodium up, which is worth noting for blood pressure management.
Method
- Brown the mince in a large pan over medium heat.
Keep the mince moving with a spoon so it breaks into fine crumbles and doesn’t sit in one wet layer; you want the fat to render and the meat to turn evenly brown rather than grey. If there is a lot of liquid, let it evaporate before adding the vegetables.
- Add the onions and carrots and cook for 8 minutes until softened.
Lower the heat slightly if the onions start to catch, and stir from the base of the pan so the carrot softens in the released juices. The onions should look glossy and translucent, not browned, by the end of this stage.
- Season with salt and black pepper, then add a splash of water and simmer for 15 minutes.
Aim for a gentle bubble rather than a hard boil so the stew reduces without the mince turning tough. Stir now and then and stop simmering once the sauce looks slightly thicker and coats the meat lightly.
- Take the pan off the heat and stir through the yoghurt so it stays smooth.
Make sure the pan is off the heat before the yoghurt goes in, otherwise it can split into grainy flecks. Stir it through in a steady motion until the sauce turns creamy and pale.
- Return to a low heat for 1-2 minutes just to warm through, then serve hot.
Use the gentlest possible heat and remove the pan as soon as steam rises, because prolonged boiling can make the yoghurt curdle. Taste the sauce before serving and adjust only if needed, since the flavours will already be concentrated.
Other Mince Recipes
Mince and Vegetable Skillet with Yoghurt Spoonfuls
40 min · A simple, savoury skillet of mince cooked with onion, carrot, celery and peppers, topped with cool yoghurt. Hearty, flexible and ready in under an hour.
Loaded Sweet Potatoes with Spiced Mince and Chorizo
50 min · Sweet potatoes are roasted until fluffy, then piled high with savoury spiced mince and crisp chorizo for a deeply satisfying main. Finished with melted cheese, a cooling yoghurt drizzle and a fresh salad, it is bold, hearty and full of texture.
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