This simple and tasty Middle Eastern-style cottage pie is the perfect way to beef up your mid-week meals. Try and cook your mince in two batches to avoid crowding the pan and stewing.
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.
For more hearty and wholesome meals visit BeefandLamb.com.au
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