Name: Minced beef and summer vegetable layer recipe | Schwartz
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: English, Irish, and Scottish,
Ingredients: 350 g (12 oz) courgettes, sliced; 1 aubergine, sliced; 350 g (12 oz) tomatoes, sliced; 3 tbsp oil; 675 g (1 1/2 lbs) minced beef; 25 g (1 oz) plain flour; 2 tbsp tomato purée; 2 tsp Italian Herb Seasoning; 1/2 tsp Garlic Granules; 1/4 tsp Ground Black Pepper; 1 tsp Season All; 300 ml (1/2 pint) beef stock; 350 g (12 oz) potatoes, sliced thinly; 225 g (8 oz) onion, sliced

Italian Herb Mix

Product Information

£2.00/unit, 11g

Out of Stock

Minced Beef with Vegetables

Cook Time

1 Hour 30 Minutes

Ingredients

14

Servings

4-6

Minced Beef and Summer Vegetable Layer

Ingredients

350 gram (12 ounce) courgettes, sliced
1 aubergine, sliced
350 gram (12 ounce) tomatoes, sliced
3 tablespoons oil
675 gram (1 1/2 pounds) minced beef
25 gram (1 ounce) plain flour
2 tablespoons tomato purée
2 teaspoon Italian Herb Mix
1/2 teaspoon Garlic Granules
1/4 teaspoon Ground Black Pepper
1 teaspoon Season-All
300 millilitre (1/2 pint) beef stock
350 gram (12 ounce) potatoes, sliced thinly
225 gram (8 ounce) onion, sliced

COOKING 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.