Shefa Mehadrin

Need a quick, hearty meal packed with vegetables and flavour? This Pesto Beef & Garden Vegetable Skillet is a simple one-pan dinner that's perfect for busy weeknights. Made with minced beef, homemade pesto, carrots, peas, and a rich tomato sauce, it's comforting, nutritious, and easy to customise. Give it a try and let me know what you serve it with!

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Pesto Beef & Garden Vegetable Skillet

Ingredients

1 pack minced meat

3 tablespoons pesto (homemade if possible)

1 egg

1 pack fresh shredded carrots

1 bag frozen peas

1 jar ready-made herb and tomato sauce

A little oil for cooking

A splash of boiling water (optional)

Method

 

Combine the minced meat, pesto, egg, and half of the shredded carrots in a large bowl.

Heat a little oil in a large frying pan or skillet and add the meat mixture. Press it flat with a spoon or spatula as it cooks.

Break up the meat and stir regularly to prevent it from sticking together in large clumps.

Pour in the herb and tomato sauce, adding a splash of boiling water if the sauce is too thick.

Stir in the frozen peas and the remaining shredded carrots.

Simmer for about 20 minutes, stirring occasionally, until the meat is fully cooked and the vegetables are tender.

Serve on its own, with rice, pasta, mashed potatoes, or crusty bread.

 

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