Fridge Friend Recipes
Mince and Vegetable Skillet with Yoghurt Spoonfuls recipe
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.
40 min · Easy · British Jump to method
Ingredients
- 500 g Mince
- 150 g, diced Carrots
- 100 g, diced Celery
- 1 large, chopped Onions
- 1, chopped Red Pepper
- 120 g Creamy Greek Yoghurt
- to taste Salt
- to taste Black pepper
- 50 ml Water
| Nutrition | Per serving |
|---|---|
| Calories | 290 kcal |
| Protein | 27 g |
| Carbohydrates | 11 g |
| Fat | 15 g |
| Saturated fat | 6 g |
| Fibre | 3.5 g |
| Sugar | 6 g |
| Sodium | 220 mg |
Why this works
A protein-rich, moderately energising skillet with vegetables and a creamy finish; best suited to a balanced meal, though saturated fat and sodium will depend on the mince and added salt.
High-quality protein. Mince and Greek yoghurt provide a substantial protein boost, supporting muscle maintenance and satiety.
Micronutrients from vegetables. Carrots, red pepper, onion and celery contribute vitamin C, carotenoids and folate, with the red pepper being especially rich in vitamin C.
Saturated fat and sodium watchpoints. Nutrient levels can rise significantly if the mince is higher-fat or if salt is added generously.
Method
- Heat a large frying pan over a medium heat and add the mince.
- Cook until browned, breaking it up with a spoon, then add the onions, carrots, celery and red pepper.
- Season with salt and black pepper and cook for 12-15 minutes until the vegetables are soft.
- If the mixture looks dry, add a small splash of water and continue cooking until everything is tender.
- Spoon into bowls and top with a little creamy Greek yoghurt before serving.
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