Mock Lasagne
Published in Meat Dishes
Sounds complicated, but it isn’t – may be made ahead and cooked when needed, but it seems to taste even better reheated – either in the dish or as individual portions. All in allthis is a very accommodating and economical dish. Serve with a green vegetable.
Ingredients:
- 2 medium-large potatoes
- 1 pepper, red is best, diced
- oil/butter for cooking
- about ¼ – 1/3 tin tomatoes (or very ripe fresh tomatoes)
- ground nutmeg, parsley and basil to taste
- 1 medium onion, chopped
- 1 – 2 clove(s) garlic, crushed
- 250 – 400 g beef mince
- salt & freshly ground black pepper
Ingredients: Sauce:
- 20 ml butter
- 20 ml flour
- 1¼ – 1½ cups warmed milk
- 100 – 150 g grated sharp cheese
Preparation:
- Slice potatoes about 0.5 cm thick (peel first, if you prefer), and boil in salted water until just tender. Drain thoroughly and set aside.
- Cook the onion in the butter/oil until it starts to soften and colour. Add the garlic and pepper and cook for a further 5 or so minutes.
- Stir in the mince, season lightly, and cook till brown. Add the tomatoes with a little stock or dissolved stock cube, and season with salt, pepper and nutmeg to taste.
- Simmer until thick, then stir in chopped parsley and basil. Set aside.
- Make the sauce: melt the butter and cook the flour for a minute or so.
- Slowly stir in the milk, stirring constantly, then bring to the boil. Remove from the heat, add the cheese and season with salt and pepper (cayenne pepper is good here) to taste.
- In a smallish oven dish layer as follows : potatoes, meat sauce evenly spread out, then topped with the cheese sauce. Sprinkle the top with a little paprika (for colour) if liked, or a little extra grated cheese and breadcrumbs.
Serves 4.
