Minced Beef & Vegetables (topped with roasted mixed peppers)
Ingredients
- 350 gr. (12 oz.) minced beef
- 1 aubergine, cubed
- 1 large onion
- 225/250 gr. (8-9 oz.) stringless beans
- Handful fine beans, halved
- Approx. 12 Charlotte potatoes,
- if large, cut into bite size chunks
- 2 tsp. Marigold stock powder
- 2 courgettes, cut into chunks
- 2 cloves garlic, crushed
- 1 tin chopped tomatoes
- ½ tsp. crushed dried chillies
- Mixed bell peppers, quartered
- about 12 slices
- Salt
- Freshly ground black pepper
- 2 tbsp. chopped parsley
- Preheat oven to 200°C for aubergines, then reduce to 170°C
Method
Begin by sprinkling the cubed aubergine with a little olive oil and roast until just softened and lightly browned in the oven. Leave the oven tray for the peppers later.
Whilst these are roasting, place a tbsp. of olive oil in a pressure cooker and fry the chopped onions for 3 or 4 minutes. Add the two types of beans and potatoes, stir well. Sprinkle over 2 tsp. Marigold stock powder and add enough water to half cover the vegetables. Pressure cook for about 6 minutes.
In a separate pan, mash the mince meat with a little water and stir over a low heat until there are no lumps. When the meat has browned add the courgettes, garlic, tinned tomatoes and a sprinkling of crushed, dried chillies and chopped parsley. Add the seasoning and let it simmer gently with the lid on until the courgettes are beginning to soften.
Place the roasted aubergines in a large casserole dish; add the green beans and potatoes and finally the mince and courgettes. Gently stir round, to mix evenly. Bake in the oven for about ½ hr.
Whilst the casserole is in the oven, place the sliced peppers in the roasting tray you had for the aubergines, coat with a little olive oil and roast until softened and lightly browned.
Serve the mince and vegetable casserole with the roasted peppers over the top
