SHOPPING LIST: Beef and Root Vegetable Hotpot with a Potato Topping (1 portion)
Meal Plan 8, Monday dinner (autumn and winter comfort, beef)

[ ] 125 g lean beef mince (5% fat)
[ ] ½ small onion (the other half from lunch)
[ ] 1 carrot
[ ] 75 g swede (about a slice 2 cm thick)
[ ] 200 g potato (1 medium), unpeeled is fine
[ ] tomato purée (you need 1 tbsp)
[ ] dried thyme (you need ½ tsp)
[ ] reduced-salt beef stock cube (you need ½ cube)
[ ] olive oil (you need 2 tsp)
[ ] salt and black pepper (you need 1 pinch)

Cupboard check: tomato purée, dried thyme, reduced-salt beef stock cube, olive oil, salt and black pepper are probably already at home.
Prep ahead: peel and cube the carrot and swede and slice the potato (in cold water). Keep the raw mince on the bottom shelf.
Mince tip: if frozen, defrost it in the fridge overnight, and cook it the next day.
Swede: buy a small one and use the rest on Saturday (pot roast).