How I Make 150g Mince Feed Six or EIGHT... You Can Afford

Presenter / Channel

• Backyard Chef (Armor)

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Ingredients (amounts given; substitutions mentioned)

Base / Filling

• 150 g mince (beef mince mentioned; described as “fairly lean”)
• TVP (textured protein)
  • Used to “bulk out” mince
  • Two types are shown: one looks like mince chunks; one is smaller pieces
• Boiling water ~190 ml
  • Used to rehydrate TVP with “that bottle mix or whatever you’re going to use”
• Mushrooms (quantity not specified; blitzed)
• Red lentils
  • Rinse ~7 times
  • Boil 8 minutes
• “Mucky fat” (for cooking): beef drippings + beef tallow
  • Substitutions: pork lard / butter / cooking oil
• Onion + carrot (cooked together; quantities not specified)
• Garlic (added; ~30 seconds of cooking mentioned)
• Tomato puree / tomato paste: couple of tablespoons
• Flour: couple of tablespoons (to thicken gravy)
• Black pepper: to taste
• Dried thyme or mixed herbs: to taste
• Onion powder + garlic powder: to taste
• MSG: optional (“completely optional”)
• Beef stock: cube/granules/powder (strong beefy flavor)
• Dark soy sauce: “a little” (for color)
• Worcestershire sauce: “like you would normally” (amount not specified)
• Balsamic vinegar: “just a little” (amount not specified)
• Frozen peas: cooked 5 minutes (quantity not specified)

Topping

• Mashed potatoes made with butter, milk, chives (amounts not specified)
• Grated cheddar (optional, for topping)

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Equipment / Prep

• Blitzer / blender / chopper for blitzing mushrooms
• Dish / baking tray for assembling cottage pie
• Pots/pans for:
  • Rehydrating TVP
  • Boiling lentils
  • Browning mince + vegetables and simmering filling
• Oven preheated to 220°C
• Prepare TVP: rehydrate with boiling water + “bottle mix / your chosen mix”
• Prepare mashed potatoes ahead; later spread onto the filling

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Method (step-by-step with timing/temps/technique cues)

1) Rehydrate mushrooms + TVP

1. Blitz mushrooms in a blender (“whizz up”).
2. In a container for TVP rehydration:
   • Add TVP textured protein
   • Add about 190 ml boiling water
   • Mix with “that bottle mix or whatever you’re going to use”
3. Rehydrate for 10 minutes, stirring so TVP absorbs the beef flavor.

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2) Cook lentils

1. Rinse red lentils ~7 times, then:
2. Boil in boiling water for 8 minutes
3. Turn off and drain (explicit: do not rinse, just drain)

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3) Cook mince base + vegetables

1. In a pan, melt/heat “mucky fat” (beef drippings + beef tallow).
   • Brown mince quickly; don’t wait around.
   • Substitutions: pork lard / butter / cooking oil
2. Add beef mince and brown to extract flavor.
   • Remove the meat, but leave the juices in the pan.
3. Add blitzed mushrooms to the same pan to remove moisture.
   • Cook about 5–6 minutes, stirring
   • Move on when most liquid is gone (heat may change timing)
4. If needed, add a bit more mucky fat (since it’s “beef in there”).
5. Add onions + carrots together and cook until softened and lightly browned.
6. Add garlic and cook for 30 seconds.
7. Clear space in the pan and add rehydrated TVP:
   • Aim for a little browning
   • Let it sit ~1 minute, turn, then another ~1 minute
   • He notes it may not brown much because it goes into gravy anyway

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4) Make thick, beefy gravy filling

1. Add tomato puree/paste (couple of tablespoons) and cook it in.
2. Add flour (couple of tablespoons); cook out the rawness.
3. Add:
   • black pepper
   • thyme/mixed herbs
   • onion powder/garlic powder
4. Add MSG (optional).
5. Pour in beef stock (from cube/granules/powder).
   • Simultaneously lift any stuck bits from the bottom.
6. Season for color/depth:
   • dark soy sauce (a little)
   • Worcestershire sauce
   • a little balsamic vinegar
7. Return/add:
   • lentils back in; stir
   • beef mince back in; stir

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5) Simmer + add peas

1. Simmer ~10 minutes
   • He suggests lentils will “actually dissolve into there.”
2. Add frozen peas and simmer 5 minutes.

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6) Assemble and bake

1. Preheat oven to 220°C (explicit).
2. Use a suitable baking dish/tray.
3. Spread mashed potatoes over the filling.
   • “Rough it up” to create brown, crusty bits
4. Optional: add grated cheddar on top.
5. Bake 25–30 minutes
   • He personally mentions about 20 minutes
   • Ready when it’s bubbling and crisping (“bubbling goodness”)

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Chef Tips / Notes / Variations

• TVP + mushrooms + lentils help “bulk out” the dish so it feeds more than mince alone.
• He claims 150 g mince can feed 6–8 when combined with TVP and other fillers.
• Browning cues
  • Brown mince for flavor
  • Mushrooms until most liquid is gone
  • TVP doesn’t need much color (gravy will carry the final look)
• Fat adjustments
  • If the pan feels dry, add more beef fat / mucky fat (or alternatives)
• Soy allergy note
  • Mentions: if you have a soy allergy, you “ain’t eating that” (due to soy sauce/ingredients)
• Serving suggestions
  • Serve with green beans or other veg
  • Optional brown sauce, and/or cheese melted on top
• Freezing
  • Freeze in portions for later consumption

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Plating / Serving

• Serve cottage pie hot with optional sides (e.g., green beans)
• Optional condiments:
  • Brown sauce
  • Melted cheese on top (if not already added)

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References / Sources Mentioned

• Uses TVP textured protein and “strong beef stock” (example brand mentioned: OxO)
• Subtitles also reference: “Conversations in the description as usual” (no further external source details provided)