Mince and Vegetable Cups

Mince and Vegetable Cups

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Getting your kids to eat their veggies is easy with this mince recipe served in individual crisp bread cases.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time45 minutes


  • 15 Millilitre olive oil
  • ¼ Cup Grated mature cheddar cheese
  • ¼ Cup frozen peas
  • 30 Millilitre Tomato paste
  • 1 Small baby marrow, grated
  • 1 Small carrot, peeled, grated
  • 200 Gram lean beef mince
  • 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
  • 12 Slices whole wheat bread


  • Preheat oven to 200°C.
  • Brush a muffin tray with oil.
  • Heat remaining oil in a non-stick frying pan over medium-high heat.
  • Add mince.
  • Cook, stirring with a wooden spoon to break up the mince, for 6 to 8 minutes or until browned.
  • Add carrot and baby marrow.
  • Cook, stirring, for 3 to 4 minutes or until soft.
  • Add tomato paste and KNORR Spaghetti Bolognaise Cook-In-Sauce.
  • Stir to combine.
  • Bring to the boil.
  • Reduce heat to medium-low.
  • Simmer for 10 minutes or until liquid has evaporated.
  • Stir in peas and season with salt and pepper.
  • Use a rolling pin to flatten bread slices.
  • Use a 10cm round biscuit cutter (or use scissors) to cut 1 round from each slice.
  • Use bread rounds to line base and sides of greased muffin holes.
  • Bake bread cases for 5 minutes or until crisp.
  • Spoon 2 tablespoons mince mixture into each bread case.
  • Sprinkle with cheese.
  • Bake for 12 to 15 minutes or until heated through.
  • Great for the kids!