Easy to rely on, tasty and perfect for batch-cooking: Spiced beef and crispy potato bowl

University life can become extremely overwhelming, with endless responsibilities, almost no time between lectures, and the constant temptation to get a takeaway, deciding what to eat can feel like an added stress. 

Surprisingly, as a student, one of the biggest challenges you are faced with is deciding what to eat.  

We’ve all been there, spending 45 minutes scrolling TikTok for a quick and easy recipe, only for the first step to involve marinating chicken for a minimum of 24 hours. This more often than not leaves you giving up and cooking pesto pasta for the fourth time that week. 

However, I have realised that cooking doesn’t have to be time-consuming or expensive!  For me, meal prep is a great way to save both time and money throughout the week. I like to combine a batch-cooked meal, which can be refrigerated or frozen and reheated, with fresh ingredients added just before serving. This can not only make your meals more nutritional but also adds a delicious, fresh flavour.  

Saving you the hassle of deciding what to cook this week… here is a simple, affordable recipe that’s perfect for batch cooking. 

Spiced Beef and Crispy Potato Bowl Recipe

Serves: 3–4 portions 
Cooking time: 25-30 minutes 

Ingredients:

1. 2–3 large baking potatoes 
2. 500g beef mince 
3. 1 red or white onion 
4. 2 tbsp tomato purée 
5. Cooking oil 
6. Salt and pepper 
7. 1tsp Cumin (add more to taste)
8. 1tsp Turmeric (add more to taste)
9. 1tsp Paprika (add more to taste)
10. A pinch of salt and a sprinkling of pepper
11. Baby gem lettuce 
12. Sour cream or Greek yoghurt (your preference)
13. Naan bread 
14. Mango chutney (optional) 

Method:

1. Preheat the oven to 200°C fan.  
2. Cut potatoes into roughly 2cm cubes (do not peel).  
3. Spread evenly across a baking tray (parchment paper optional), drizzle with oil and season with salt, pepper and paprika. Roast for 25–30 minutes, turning halfway through, until golden and crispy. 
4. Meanwhile, peel and halve the onion, then slice it thinly. Heat a little oil in a large frying pan over medium-high heat. Add the onion and cook for 2–3 minutes until it begins to soften.  
5. Add the beef mince, breaking it up with a wooden spoon, and cook until brown.
6. Add the cumin, turmeric, paprika, salt and pepper (or any spices of your choice). 
7. Stir the tomato purée into the beef and cook for another minute. If the mixture looks dry, add a small splash of water. 
8. Once the potatoes are cooked, add them to the frying pan and stir everything together until evenly combined.  
9. Divide the beef and potato mixture between 3–4 microwave-safe containers. Allow the food to cool before refrigerating or freezing.  

Serving:

1. Preheat the oven to 200°C fan. Cook the naan bread for 2-3 minutes or as the packet suggests.  
2. From frozen, microwave for 5 minutes, then stir and heat in 2-minute intervals until hot all the way through. From the fridge, reheat for 2-3 minutes.  
3. Then, shred the baby lettuce, add a dollop of sour cream or Greek yoghurt to taste, and serve alongside the bowl. For extra sweetness you can add mango chutney.  

Enjoy!