Name: Mince and vegetable bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 400 g beef mince; 400 g pork mince; 1 Tbs fresh chillies 573; 1 Tbs butter; 2 Tbs garlic cloves, minced; 3 leeks chopped; 1 carrots chopped; 1 potatoes large, peeled and diced; 50 g tomato paste; 400 g tinned tomatoes chopped; 2 cup stock beef; 1 Tbs Worcestershire sauce; 2 bay leaves; 1 Tbs brown sugar; sea salt and freshly ground black pepper; 10 g fresh parsley chopped; 4 thick slices ciabatta bread stale, cut into cubes; 2 Tbs butter melted; 2 Tbs fresh marjoram chopped

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Ingredients (19)

400 g	beef mince
400 g	pork mince
1 Tbs	fresh chillies — 573
1 Tbs	butter
2 Tbs	garlic — cloves, minced
3	leeks — chopped
1	carrots — chopped
1	potatoes — large, peeled and diced
50 g	tomato paste
400 g	tinned tomatoes — chopped
2 cup	stock — beef
1 Tbs	Worcestershire sauce
2	bay leaves
1 Tbs	brown sugar
	sea salt and freshly ground black pepper
10 g	fresh parsley — chopped
4	thick slices ciabatta bread — stale, cut into cubes
2 Tbs	butter — melted
2 Tbs	fresh marjoram — chopped

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Method:

Preheat oven to 180°C.

Mix together beef and pork mince. In an oven-proof pot, heat oil, add mince and brown in batches. Remove and set aside.

Heat the butter in the same pan, add the garlic, leeks, carrot and potato and sauté until golden. Return mince to pan.

Add tomato paste, tinned tomato, beef stock, Worcestershire sauce, bay leaves and sugar. Season well and stir. Simmer until sauce has thickened. Stir through chopped parsley.

Toss bread with melted butter and marjoram. Scatter over mince mixture.

Bake for 20–30 minutes or until golden brown.

Text and image:Fairlady

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