Mince and vegetable layer pie

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 carrots

1/2 swede

2 parsnips

2 small sweet potatoes

2 courgettes

Passata (around 300ml)

One Camembert

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.


Serve with salad!

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