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Make a soup broth, with some of the veg and the mince, if you’ve got some Pearl barley you can add that in to thicken it.
You could also make a pie of some kind (shepherds or hunters) depending on the mince.
Both can be made large and then frozen for future dinner once you’ve eaten some for current dinner
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Albondigas? You could riff off that with those ingredients
cornelius_blackfoot
Aroogah
@CYOA
What can I do with a fair bit of chicken stock. Got about 2 litres of jelly sitting in the fridge from Friday night. Bit done with risotto.
What we have in at the moment:
Squash (bit long in the tooth but viable)
Minced beef (want to use it tomorrow latest)
Leeks
Onions
Carrots
Celery
Potatoes
Mint
Courgette
Cucumbers
Ginger
Apples
Spinach
Spring greens
Some other green leafy things I haven't had a look at yet.
Mushrooms
Summer turnips
Various dried and tinned things. Lots of different grains, lots of different beans, flour, some pasta.
Current thinking is making some kind of spring-summer go at finely diced root veg cooked gently in the stock, slicing the greens and adding at the last minute but open to suggestions.