Minced Beef with Vegetables

Minced Beef and Summer Vegetable Layer

  • Brush with remaining oil. Bake for approx. ¾ hour, or until the top is golden.

  • Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

  • 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.

  • 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.