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Preparation: 15 mins

Cooking: 75 mins

Serves 4, costs under £5.00


  • 8 Potatoes (1kg) (Large Sized)
  • 1 Onion (240g) (Large Sized)
  • 4 Tablespoons Low Fat Spread (55g)
  • 1 Beef Stock Cube (7g) (Reduced Salt )
  • Water (300ml) (Boiling)
  • 1 Pinch Ground Black Pepper (1g)
  • Beef (360g) (Cooked Lean )
  • 16 Slices Pickled Beetroot (160g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel the potatoes and onion. Slice them thickly.

  2. Melt the low fat spread in a pan. Add the potatoes and onion and fry for a few minutes.

  3. Dissolve the stock cube in the water. Add the stock and pepper to the pan. Cover and bring to the boil. Simmer for 1 hour, stirring occasionally to prevent sticking.

  4. Add the meat and cook until the potatoes are slightly brown and the meat is hot.

  5. Serve with sliced beetroot.

Nutritional Information