Feed 8 People Cheap – How to Cook for a Crowd on a Tight Budget

If you’ve ever stared at a grocery bill and wondered how to feed eight hungry mouths without blowing your savings, you’re not alone. The good news? You don’t need fancy ingredients or endless prep time. With a few pantry staples, smart planning, and the right recipes, you can serve satisfying meals that keep everyone happy and your wallet full.

Plan Your Budget Like a Pro

Start by writing down the total amount you’re willing to spend. A realistic target for a week’s worth of meals for eight people is often under £70 if you shop smart. Look for sales on bulk items such as rice, pasta, beans, and frozen veggies—these hold their value and stretch far. Buying a large bag of potatoes or a whole chicken can replace multiple pricey cuts. Don’t forget to check the “reduced‑to‑clear” section; often the best deals hide there.

Next, make a simple list of meals you can rotate. Keep it to five core dishes and use leftovers as lunch or a quick dinner the next day. This reduces waste and cuts the grocery run down to one or two trips a week, saving both time and money.

Top Cheap Recipes for 8

1. One‑Pot Mexican Chili – Brown 2 kg of ground turkey or beef, add two cans of diced tomatoes, a couple of beans (kidney and black), a packet of taco seasoning, and a cup of rice. Let it simmer and you’ve got a hearty, protein‑packed bowl that serves eight with minimal cleanup.

2. Baked Pasta Bake – Cook 1 kg of penne, toss it with a jar of marinara, a cup of shredded cheese, and a handful of frozen peas. Top with breadcrumbs and bake until golden. It’s comfort food that stretches a small amount of sauce into a big, cheesy feast.

3. Sheet‑Pan Chicken & Veggies – Roast two whole chickens cut into pieces on a large sheet pan with potatoes, carrots, and onions. Drizzle with olive oil, sprinkle herbs, and let the oven do the work. You get protein, carbs, and veg in one pan – no extra dishes.

4. Veggie Fried Rice – Use leftover rice, a bag of mixed frozen veg, two eggs, and soy sauce. Fry everything in a big wok or skillet; it’s quick, filling, and you can add a splash of leftover meat for extra protein.

5. Hearty Lentil Soup – Simmer a kilo of lentils with broth, canned tomatoes, carrots, and celery. Add a bay leaf and some cumin for depth. Serve with crusty bread for a warming, nutrient‑dense meal that feeds a crowd for pennies.

All these dishes rely on inexpensive, shelf‑stable items and can be adjusted to whatever’s on sale. Swap chicken for sausage, change the beans, or throw in any veggies you have on hand – the core idea is to keep the cost low while delivering big flavors.

Finally, store leftovers in portion‑size containers. A plate of chili or a bowl of soup can become tomorrow’s lunch, meaning you spend less on extra meals. With a bit of planning, a few versatile recipes, and a focus on bulk staples, feeding eight people cheap becomes a breeze.