Ingredients
- 500g minced beef
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2-3 cloves garlic, crushed
- 2 carrots, peeled and finely diced, or grated
- 1 red pepper, seeds removed and diced
- Splash of red wine, optional
- 1 tin chopped tomatoes, and half fill the tin with water
- 3 tbsp chopped herbs (thyme, oregano, marjoram)
- 3 courgettes, peeled into thin strips, lengthways
- 50g butter
- 50g white flour
- 1 tbsp Dijon mustard
- 600ml milk
- Salt and pepper
- 100g white cheddar cheese, grated
- Add the olive oil and minced beef to a large pan over a high heat. It's good to get some colour and caramelisation on the beef here, so let it cook for about five minutes before stirring and leaving to cook for another few minutes. Remove the meat and set aside.
- Add the onion and another tablespoon of oil to the pan, saute over a medium heat till translucent. Add the pepper, carrot and garlic and stir until fragrant. Add the wine, if using, and leave to soak up and evaporate before adding the tinned tomatoes and herbs. Add half a tin-full of water to the pot too. Stir well and place the lid on. Leave to simmer for 10 minutes then season to taste.
- Melt the butter in a small pan over a medium heat. Add the flour and mustard. Whisk well for a few seconds then remove from the heat and slowly add the milk whilst stirring continuously. Return to a low heat, whisking till smooth and thick. Add the cheese and whisk. Taste for seasoning.
- To assemble, place half the meat mix on the base of an A4 sized oven proof dish. Add a layer of courgette strips followed by a few spoonfuls of the white sauce. Add the remaining meat mix and top with another layer of courgette followed by the remaining cheese sauce and some more courgette strips. Drizzle with olive oil and season with salt and pepper. Bake at 200 degrees for 15-20 minutes, until bubbling and golden. Serve with a green salad.
