Heat the oil in a shallow casserole and fry the chopped onions and garlic until soft.
1 tablespoon Olive Oil, 1 Onion, 2 Garlic cloves
Stir through the dried Italian herbs then turn up the heat and add the beef mince. Break up the mince with a wooden spoon and continue to stir until the mince changes colour.
2 teaspoon Dried Italian Herbs, 500 g Minced Beef
Stir in the flour and cook for a minute, before adding the tomato puree, beef stock and marmite. Simmer for 15 minutes on a low heat, stirring occasionally.
2 tablespoon Plain Flour, 450 ml Beef Stock, 3 tablespoon Tomato Puree, 1 teaspoon Marmite
Stir in the frozen mixed vegetables, season, and cook for 6-8 minutes until the vegetables are tender. Serve with roast potatoes or mash.
200 g Frozen Mixed Vegetables, ¼ teaspoon Salt, ¼ teaspoon Black Pepper