Mince And Courgette Bake
This is a great freezer meal and you can make use of any vegetable for the layering
Makes enough for: 8 people
Ingredients
for the mince
- 15 mls olive oil
- 1 kg mince
- salt and freshly ground black pepper to season
- 1 onion
- 1 cloves garlic, peeled
- 250 mls red wine
- 400 g tinned 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
Method
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.