How do you bulk out mince?

DanielleNic87

We already put baked beans in but like the idea of adding extra veg etc to make it stretch a bit further x

xMonsoonx

Growing up (and now - but don't tell) we used grated carrot, mushed baked beans, and lentals to bulk out mince.

Also the obvious like blocks of frozen spinach, oinion etc.

pdw204

I love pearl barley cooked with my mince. It blends in well and doesn't mask the taste of the mince. Needs long and slow cooking though and you can see it in the mix (some people might object but I love it).

jackyann

milasavesmoney wrote: »

Ohhh I love the idea of adding potatoes to the moussaka. I think that would help soften the flavor and it just sounds good!

I use Tessa Kiros' Cypriot moussaka recipe as my base:

http://www.telegraph.co.uk/foodanddrink/recipes/10951518/Greek-moussaka-recipe.html

My variation:

I use 50/50 beef / pork mince
I don't usually use wine - I either use stock, or my frequent standby is vermouth instead of wine.
I use tinned tomatoes instead of passata (depending on what is cheaper so I've stocked up on it!)
I alter the proportions by using more aubergines and potatoes, and sometimes a layer of other vegetables such as roast peppers.
I don't fry the aubergines & potatoes.
I roast the aubergines in the oven, just brushed with oil, and I steam the potatoes (or par-boil and slice)

As it can be time-consuming, this is a perfect recipe for freezing - either whole or just the mince.

Hemera

I add vegetables to the vast majority of my mince dishes, but I do that for flavour and not to bulk out... I'll speak of Bolognese since it's the recipe I know best: the recipe calls for chopped carrots, celery and onion; more or less in the same proportion as the meat (although you can adjust this to you taste, and of course add other stuff like mushrooms if you like). The whole thing would be pretty bland without the vegs though! And of course they contribute to make the dish healthier and more filling.

I don't use lentils to bulk out mince, but that's because I like them in their own right. I'd gladly eat a lentil soup with some sausage crumbled in it for flavour, but I'm not "bulking out" the sausage. I think a good way of eating healthier (and cheaper) is to detach yourself from the idea that every dish needs to be meat-based and try different things.

Also, I never use porridge oats (or other tasteless stuff) just to bulk out a meal... I'd rather eat more pasta to my bolognese, or a little more rice with my chili con carne, but I really don't see the point of just adding an ingredient that has nothing to do with the dish just for the sake of saving a few pennies.

[Deleted User]

I replace 375g of mince with 250g mince and 40g soya. That 40g is dry weight, so by the time it's hydrated my spag bol & chilli con carne taste meatier than using all mince.