Florentina Mince

Florentina Mince

Florentina Mince

Cook Time
40 Minutes
Florentina Mince
  • 100 gram (4 ounce) mushrooms, sliced

  • 450 gram (1 pound) minced beef

  • 1 onion, finely chopped

  • 300 millilitre (½ pint) beef stock

  • 2 tablespoons plain flour

  • 2½ teaspoon Herbes de Provence

  • ¼ teaspoon Garlic Grinder

  • Schwartz Sea Salt and Ground Black Pepper , to season

  • 450 gram (1 pound) frozen leaf spinach

  • 150 millilitre (¼ pint) soured cream

  • 100 gram (4 ounce) Cheddar cheese, grated

  • 2 tablespoons tomato purée

Key Products
Herbes de Provence

Product Information

£ 2.00/unit,11g
Schwartz product packaging

Product Information

£ 2.50/unit,40g
Ground Black Pepper

Product Information

£ 2.20/unit,33g


  • 1 Brown 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.
  • 2 Meanwhile, 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.
  • 3 Sprinkle with grated cheese and place under a hot grill for 2-3 minutes or until golden.