Ground beef and veggie skillet

Serves: 4

Prep & Cooking Time: 30 mins

Nutritional Information Per Serve:

  • Calories 261
  • Protein 29.5 g
  • Total Carbohydrate 8.5 g
  • Total Fat 12.8 g (Saturated Fat 3.7 g)
  • Cholesterol 68 mg
  • Sodium 164 mg


  • 2 tablespoons extra virgin olive oil
  • 450 g grass fed lean ground beef
  • 1 clove garlic, minced
  • 80 g onion, diced
  • 75 g red capsicum, diced
  • 1 medium zucchini, quartered
  • 225 g asparagus, cut into 3 segment pieces
  • 1 teaspoon Dijon mustard
  • 1/4 cup tomato passata
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper
  • salt and pepper
  • 1 tablespoon feta cheese, crumbled for garnishing
  • fresh parsley, chopped for garnishing


  1. In a large pan, heat the olive oil over medium-high heat.
  2. Add the ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally, and cook for about 7 minutes until no longer pink. Remove meat from the pan and set aside.
  3. Add the onions and capsicum. Cook for 3-4 minutes or until the onions are soft. If it is necessary, add a little bit of olive oil to help saute the vegetables.
  4. Add the zucchini and asparagus, and cook for 3-5 minutes or until how tender you would like the vegies.
  5. Return the ground beef to pan and stir to combine all ingredients.
  6. Add the Dijon, tomato passata, oregano, crushed red pepper, salt and pepper to taste. Cook for a further 1-2 minutes.
  7. Garnish with fresh parsley and feta and serve.