Savoury Mince and Courgette Bake (LC)

Ingredients

• 1 tsp olive oil
• 1 onion, diced
• 1 red pepper, diced
• 12 mushrooms, sliced
• 200g minced beef (or pork, turkey, chicken) – or 150g Quorn mince
• 1 tsp garlic powder
• 1 heaped tsp mixed herbs
• 1 heaped tsp paprika
• Pinch of black pepper, to taste
• 1 tbsp tomato purée
• ½ tin chopped tomatoes
• 150g passata (no added sugar)
• 1-2 tbsp worcestershire sauce
• 1 stock cube (low sodium)
• 6 tbsp peas
• 1 courgette, sliced
• 60g cheese, grated
• Handful of rocket
• 1 tbsp coleslaw (optional)

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Instructions

1. Preheat the oven to 180°C (fan) / 200°C / Gas mark 6.

2. Heat the olive oil in a large, deep frying pan over a medium heat.

3. Add the diced onion and red pepper and cook until starting to soften.

4. Add the sliced mushrooms and cook for another 2–3 minutes.

5. Stir in the mince and cook until browned all over.

6. Add the garlic powder, mixed herbs, paprika and black pepper. Stir well and cook for 1 minute.

7. Mix in the tomato purée, chopped tomatoes, passata, worcestershire and crumbled stock cube. Add the peas. Simmer gently for 5–10 minutes until the sauce thickens slightly. Add more chopped tomatoes or passata if needed.

8. Taste test and add more seasoning if required.

9. Spoon half of the mince mixture across the bottom of a small casserole or ovenproof dish then layer half of the sliced courgette across the top.

10. Spoon the remaining mince mixture over the courgette, then top with the final slices of courgette.

11. Top with grated cheese and bake uncovered for 30 minutes.

12. Serve with rocket and coleslaw.

Note: Feel free to add extra vegetables to the mince mixture while cooking, it’s a great way to use up any leftovers from the fridge and boost the nutrition.

Dinner

Serves: 2