Recipe by: the team at beefandlamb.com.au
This simple and tasty Middle Eastern-style cottage pie is the perfect way to beef up your mid-week meals.
- 500 g lean beef mince
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 brown onion, finely chopped
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 1 small eggplant, diced into 1cm pieces
- 750 ml tomato passata
- ½ cup frozen peas
- 350 g sweet potato, peeled and thinly sliced into rounds
- ¼ cup finely grated Parmesan, plus extra shaved to serve
- ¼ cup small fresh basil leaves
- baby rocket, to serve
- Before getting started, ensure to preheat the oven to 190°C (170°C fan-forced).
- Turn on the stove on medium-high heat, heating oil in a large non-stick frypan. Cook the garlic for 1 minute, and then add onion, carrot, celery and eggplant for 5 minutes, or until the onion has softened. Add the mince and cook for 5 minutes until browned.
- Once mince has been simmering for five minutes, stir in the passata and reduce the heat. Cover and simmer the beef mixture for 10 minutes until thickened before seasoning.
- Spoon the beef mixture into a lightly oiled 1.5L baking dish. Arrange sweet potato slices over the mince mixture and then place in the oven to cook for about 30-35 minutes or until potato is tender. Ensure to cover with foil for best results.
- Once cooked, preheat the oven to grill. Sprinkle the sweet potato with Parmesan, and grill for 3 to 4 minutes, or until golden and melted.
- To serve, sprinkle with shaved Parmesan and basil, accompanied by baby rocket leaves.
Cook your mince in two batches to avoid crowding the pan and stewing. Crumble the mince into the pan so it cooks evenly, using a fork or wooden spoon to break up.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.5 g|
|Total carbohydrates||24.6 g|
|- Sugars||15.8 g|
|Dietary fibre||8.6 g|