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Minced Beef with Vegetables
Ingredients
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350 gram (12 ounce) courgettes, sliced
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1 aubergine, sliced
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350 gram (12 ounce) tomatoes, sliced
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3 tablespoons oil
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675 gram (1 1/2 pounds) minced beef
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25 gram (1 ounce) plain flour
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2 tablespoons tomato purée
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2 teaspoon Italian Herb Mix
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1/2 teaspoon Garlic Granules
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1/4 teaspoon Ground Black Pepper
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1 teaspoon Season-All
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300 millilitre (1/2 pint) beef stock
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350 gram (12 ounce) potatoes, sliced thinly
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225 gram (8 ounce) onion, sliced
Key Products
Instructions
- 1 Brush with remaining oil. Bake for approx. ¾ hour, or until the top is golden.
- 2 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 3 Heat 1 tbs oil and fry mince until brown. Drain excess oil. Stir in flour, tomato purée, Italian Herb Seasoning, Garlic Granules, Black Pepper and Perfect Shake Season-All Special Blend. Blend in stock and simmer for 15 minutes. Parboil the potatoes for 5 minutes in salted water. Drain and cover.
- 4 Heat a further 1 tbs oil in a frying pan and gently fry onion, courgettes and aubergine until soft and just beginning to colour. Place half the fried vegetable mixture on the bottom of a large oblong ovenproof dish. Cover using half the mince mixture. Repeat these layers once more. Cover the entire surface using slices of potatoes and tomatoes arranged alternately to form a chequerboard effect.
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