Minced Beef with Vegetables

Minced Beef with Vegetables

Minced Beef with Vegetables

Minced Beef and Summer Vegetable Layer
  • 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


  • 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.