Florentina Mince

Ingredients

• 450g (1lb) minced beef
• 1 onion, finely chopped
• 100g (4oz) mushrooms, sliced
• 2 tbs plain flour
• 2 tbs tomato purée
• 300ml (½ pint) beef stock
• 2½ tsp Schwartz Herbes de Provence
• ¼ tsp Schwartz Garlic Mill
• Schwartz Sea Salt and Schwartz Ground Black Pepper to season
• 450g (1lb) frozen leaf spinach
• 150ml (¼ pint) soured cream
• 100g (4oz) Cheddar cheese, grated

Method

STEP 1Brown the minced beef, onion and mushrooms in a saucepan. Stir in the flour and tomato purée and blend in the stock. Add 2 tsp Herbes de Provence, Garlic Granules, Salt and Black Pepper to taste. Cover and simmer gently for 20 minutes.

STEP 2Meanwhile, cook the spinach according to packet instructions. Drain thoroughly. Place the minced beef mixture in a deep ovenproof dish and cover with the cooked spinach. Add a pinch of Black Pepper and ½ tsp Herbes de Provence to the soured cream and spread over the spinach.

STEP 3Sprinkle with grated cheese and place under a hot grill for 2-3 minutes or until golden.

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This recipe uses

Herbes de Provence

Garlic Mill

Ground Black Pepper