Serves 4



  • 2tsp coconut oil or olive oil

  • 1 onion, diced

  • 2 garlic cloves, crushed

  • 200g mushrooms, brushed clean or wiped with kitchen paper

  • 450g of lean beef

  • 1 x 400g can chopped tomatoes

  • 1 green pepper

  • 3 tbsp tomato puree

  • 3 tsp Marigold reduced salt vegetable bouillon powder

  • 1 tsp dried oregano

  • freshly ground black pepper



  1. Heat the oil in a large saucepan and sweat the onion, garlic, mushrooms and peppers for about 5 min. Remove from pan and set aside for 5 min.

  2. Add the mince to the pan and fry for 2 min to brown the meat (if the mince is fatty scoop off any excess with a teaspoon), then stir in the vegetable mixture and remaining ingredients. Cover and simmer for 5-10min or until the vegetables are soft and the sauce has thickened. Season with black pepper.



Recipe from Smart Food for Smart Kids by Patrick Holford and Fiona McDonald Joyce.