This meal is packed with veg but still feels like a treat! This recipe was born from one of those days where you stare in the cupboards and think ‘I have no idea why I bought half these things at the supermarket! So- what can I make with them?!?’
Today’s invention went down pretty well! Toddler cleared her plate and baby found it really easy to pick up and get to her mouth.
2 red onions
3-4 cloves of garlic
One large leek
500g beef mince
1 Glass of red wine
2 small sweet potatoes
Passata (around 300ml)
Fresh basil and fresh parsley
Cheddar or similar cheese
Dice the onions, finely chop the garlic and finely slice the leeks
In a deep Pan heat 1-2 tablespoons of oil
Add the onion, leek and garlic and cook on a medium low heat for 5-8mins until everything is softened
Turn the heat up and add the mince. Cook stirring constantly to avoid clumps forming
Add around a glass of red wine and bring to the boil before simmering on a low heat for 10-15mins
Meanwhile- Peel and finely slice the carrots, parsnips, swede and sweet potato
Put the sliced vegetables into a pan sand cover with cold water. Bring to the boil and simmer for 4-5mins once it’s boiled. Drain and rinse with cold water and leave to one side.
Meanwhile- Slice the courgettes at an angle and cut the Camembert into thin slices
Oil a baking dish
Put a layer of courgettes on the bottom
Then add a layer of swede
A layer of sweet potato
A layer of parsnip
Then a layer of carrots. Pour over some passata.
Spread over half of the mince mixture
Lay over slices of the Camembert.
Repeat all of the layers again and finish off with an extra layer of courgettes
Roughly chop the parsley and basil and sprinkle over the top
Grate a little cheddar on top and pop into the oven on 180 degrees for 40mins.