A hearty meal for a winter's night, but gluten and sugar free!
- 2 tbsp Butter
- 2 large Onions, diced
- 6 large Carrots, diced
- 500 g Minced Beef
- 400 g Peeled plum tomatoes (tin)
- 500 ml Vegetable stock
- 1 small Courgette
- 250 g Grated Cheddar cheese
- Salt and pepper to season
- handful Mixed herbs
Preheat the oven to 200F.
Saute the carrots and onions in the butter in a large pan until soft, then take them out and put them aside in a bowl.
Brown the mince in the same pan, add back the diced vegetables, then pour in the stock and tomatoes. Season with salt and black pepper and a handful of mixed herbs. Allow to simmer for until it has reduced to the point where there isn't much liquid (but be careful not to burn!)
Chop the courgette in thin slices and put to one side.
Spoon a layer of the mince sauce into a dish. Add a layer of the courgette slices and cover with the grated cheese.
Repeat the above step with a second layer, courgettes and cheese. NB, in the picture you can still see the courgettes on top. This is because I ran out of cheese! I recommend that you cover them entirely.
Place into the oven and leave for about 20 mins or until the cheese is bubbling and turning brown.
If you haven't got your own home-made vegetable stock then you can use commercial ingredients - but beware of any additives and extra sugar. The one I use is Kallo Organic Vegetable Stock.
Tip: If you have a large enough pan, you can make up enough to give you an extra meal to be stored in the freezer.