Beef & Potato
A hearty and filling meal prep recipe that uses common ingredients to save time and money.
Allergens: contains soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 3g sugars · 5g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Tesco, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Sainsbury's |
|---|---|---|
| Beef mincepack 1kg · use 500g | £2.66£1.06 per 100g | £2.55£1.02 per 100g |
| Potatoespack 1kg · use 500g | £2.27£0.11 per 100g | £1.32£0.07 per 100g |
| Brown onionspack 1kg · use 100g | £0.98£0.10 per 100g | £0.95£0.32 each |
| Beef stockpack 1L · use 200ml | £2.47£0.55 per 100g | £2.90£0.58 per 100ml |
| Vegetable oilpack 500ml · use 10ml | £1.45£0.15 per 100ml | £7.25£0.15 per 100ml |
| Basket total (full packs) | £9.83 | £14.97 |
| Cost of what this recipe uses | £6.46 | £6.72 |
| Per serving | £1.61 | £1.68 |
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
You'll also need (from the cupboard): 1 tbsp vegetable oil, Salt and black pepper, Fresh parsley or spring onions (optional).
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Peel the potatoes and cut them into even chunks, about 2cm in size. This will ensure they cook evenly. Place them in a large saucepan and cover with cold water. Add a pinch of salt to the water. Bring to the boil over high heat, then reduce to a simmer and cook for 15 minutes, until tender when pierced with a fork. Drain the potatoes and set aside.
- While the potatoes are cooking, peel and finely chop the brown onions. You should have about 100g of finely chopped onions.
- Heat the vegetable oil in a large frying pan over medium heat. Add the chopped onions and cook for 5 minutes, stirring occasionally, until they are soft and translucent.
- Add the beef mince to the pan with the onions. Break it up with a wooden spoon and cook for 10 minutes, stirring occasionally, until it is browned and cooked through. Season with salt and black pepper to taste.
- Pour in the beef stock and stir to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and cook for 10 minutes, until the sauce has reduced slightly and the beef is tender. Taste and adjust the seasoning if needed.
- Add the cooked potatoes to the pan with the beef and sauce. Stir well to combine and heat through for a further 5 minutes. If the mixture seems dry, add a splash more beef stock and stir in.
- Spoon the beef and potato mixture into bowls and serve immediately. You can garnish with fresh parsley or spring onions if you have them.
Tips
- To make this dish cheaper, you can use cheaper cuts of beef like stewing beef or even lamb mince. You can also use frozen peas instead of fresh ones.
- To batch-cook and portion this dish for the week, cook a larger quantity and divide it into 4 portions. Store each portion in an airtight container in the fridge for up to 48 hours or in the freezer for up to 3 months.
- To reheat this dish safely, take it out of the fridge or freezer and let it come to room temperature. Heat it in a pan over medium heat, stirring occasionally, until it is steaming hot throughout. Reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Beef mince · about 500g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chilli con carne, Spaghetti Bolognese, Beef & Veggie Skillet. - Potatoes · about 500g left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: Roasted Veg & Chickpea Tray, One-pan chicken, potatoes and veg, Beef & Veggie Skillet. - Brown onions · about 900g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Cheesy Bean & Veg Quesadillas, Egg fried rice. - Beef stock · about 800ml left
Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Spaghetti Bolognese, One-Pot Creamy Tomato & Lentil Pasta. - Vegetable oil · about 490ml left
Keeps for months in the cupboard once sealed. Use it in: Roasted Veg & Chickpea Tray, Sheet Pan Sausage & Veg, One-Pot Sausage and Pasta.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).