Lamb and courgette bake
A rich, lamb mince sauce loaded with Mediterranean vegetables, topped with a deliciously creamy cheese layer. In other words, the ultimate one-pan comfort food.
Ingredients
Mince and courgette bake
- 500 grams Lamb mince
- 1 Onions chopped
- 3 cloves Garlic finely chopped
- 1 Carrot finely diced
- 1 Zucchini large dice
- 2 Capsicums large dice
- 1 tablespoon paprika dried
- 1 tablespoon oregano
- 3 bay leaves
- 1 chili finely chopped
- 1 tablespoon cumin ground
- 1 chopped tomatoes tin
- olive oil extra virgin
Topping
- 4 eggs free ranged
- 300 ml cream full fat
- 200 ml cheese grated
Garnish
- parsley finely chopped
Instructions
Lamb mince sauce
- Turn the oven on 180 degrees C
- Fry onions in a heavy-duty frying pan
- add the lamb and cook until the mince is cooked through.
- Add garlic, carrots, herbs and spices cook for another couple of minutes until fragrant.
- Add tomatoes and simmer for about 30 minutes - 1 hour until flavor has developed and sauce has thickened. Add water while simmering if needed but the mixture should not be wet.
- Season with salt and pepper.
- Fold through the zucchini and mix well. Pour the mixture into an oven proof dish rubbed with olive oil.
- Spread the capsicums out evenly on top.
Creamy cheese topping
- Combine the eggs and cream in a bowl.
- Mix until smooth. Season with salt and pepper.
- Pour the creamy eggs on top of the mince and vegetables.
- Sprinkle the cheese and parsley on top.
- Bake in the oven 180C for about 30 minutes or until the top is nice and golden.
- Enjoy!
Notes
I like large chunks of the zucchini and capsicums in this bake. That way they still have a crunch and really shine as a vegetable in this dish and there is no need for a side veg. However if you prefer them to be hidden or less pronounced vegetables, then cut them smaller so they dissolve more into the sauce and are less noticeable.
