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5 from 1 vote

Mince And Courgette Bake

This is a great freezer meal and you can make use of any vegetable for the layering
Course: Meat
Author: an original recipe from Lavender and Lime

Ingredients

for the mince

  • 15 mls olive oil
  • 1 kg mince
  • salt and freshly ground black pepper to season
  • 1 onion
  • 1 garlic clove, peeled
  • 250 mls red wine
  • 1 x 400 g tin cherry tomatoes
  • 15 mls tomato paste
  • 10 mls dried oregano
  • 5 mls fructose
  • 10 mls beef stock powder

for the bechamel

  • 60 g butter
  • 60 g flour
  • 500 mls milk
  • salt and freshly ground black pepper to season

to assemble

  • 4 courgettes thinly sliced lengthwise *
  • salt and freshly ground black pepper to season
  • 120 g cheddar cheese grated
  • Smoked paprika for sprinkling

Instructions

for the mince

  • Heat the oil in a large frying pan and brown the mince in batches, seasoning as you go along
  • Set aside and sauté the onion until soft
  • Add the garlic and return the mince to the pan
  • Add the wine, stir, and bring to the boil
  • Tip the tomatoes into the pan and pop them open using a wooden spoon
  • Stir in the tomato paste, dried oregano, fructose and stock
  • Reduce the temperature and leave to simmer until all the moisture has evaporated
  • Set aside to cool slightly while you make the bechamel

for the bechamel

  • Preheat the oven to 180° Celsius
  • Melt the butter in a saucepan and then stir in the flour
  • Once incorporated add 100mls of the milk and whisk to combine
  • Add the rest of the milk, whisk and leave to thicken
  • Season to taste and then begin to assemble the dish

to assemble

  • Place courgette slices at the bottom of an oven proof dish
  • Season to taste and then top with some mince
  • Carry on with the layering, ending with a mince layer
  • Top with the bechamel sauce and then sprinkle on the cheese and smoked paprika
  • Bake for 30 minutes unless frozen

if frozen

  • Bake for 30 minutes then remove the lid
  • Continue baking for another 45 minutes

Notes

* I have tried this recipe using 2 potatoes, peeled and thinly sliced. The baking time needs to be increased by 15 minutes if you use potatoes.