Name: Fast Ed’s two-step beef and vegetable bake
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4-6
Ingredients: ½ cup extra virgin olive oil; 1kg beef mince; 2 tsp peri peri seasoning; Sea-salt flakes and freshly ground black pepper, to season; 2 leeks, finely sliced; 12 cloves garlic, sliced; 1 bunch oregano, chopped, plus extra sprigs, to serve; 2 cups shredded green cabbage; 4 medium potatoes, peeled and finely sliced; 1 bunch kale, leaves torn; 2 x 400g cans diced tomatoes; 2 x 400g cans chickpeas, drained, crushed; 3 cups grated mozzarella; 450ml thickened cream; 2 Tbsp plain flour; ½ tsp ground nutmeg; ¼ tsp ground allspice; Torn flat-leaf parsley leaves, to serve

Need a fuss-free dinner that delivers everything in one dish? Fast Ed’s beef and vegetable bake combines beef mince, colourful vegetables and a cheesy topping for a hearty meal the whole family will enjoy.

A touch of peri peri adds extra flavour, but you can adjust the spice level to suit your taste. Whether you’re cooking over a campfire or in the oven at home, this easy, crowd-pleasing recipe keeps washing up to a minimum.

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Ingredients

½ cup extra virgin olive oil

1kg beef mince

2 tsp peri peri seasoning

Sea-salt flakes and freshly ground black pepper, to season

2 leeks, finely sliced

12 cloves garlic, sliced

1 bunch oregano, chopped, plus extra sprigs, to serve

2 cups shredded green cabbage

4 medium potatoes, peeled and finely sliced

1 bunch kale, leaves torn

2 x 400g cans diced tomatoes

2 x 400g cans chickpeas, drained, crushed

3 cups grated mozzarella

450ml thickened cream

2 Tbsp plain flour

½ tsp ground nutmeg

¼ tsp ground allspice

Torn flat-leaf parsley leaves, to serve

Method

In a large, deep, heavy skillet (if using firepit) or a large frying pan, heat half of the oil on high, cook beef for 10 minutes, stirring, or until browned. Mix in peri peri. Season. Remove beef from pan; set aside. Add remaining oil, leeks, garlic and oregano to same pan, cook for 3-5 minutes or until softened. Return beef to pan. Set aside.

In a flameproof casserole dish or Dutch oven, layer cabbage, potatoes, kale, tomatoes, chickpeas, mozzarella and mince mixture. Cover tightly with foil. Cook on medium heat coals for 40 minutes or until a small knife can be inserted easily. (Alternatively, bake at 180°C fan-forced (200°C conventional) for 45 minutes or until vegetables are tender.)

Meanwhile, in a small bowl mix cream, flour and spices; season. Pour over bake. Cook, covered, for 15 minutes on medium coals or until cream sauce is just firm and lightly browned. (Alternatively, bake uncovered until cream sauce is just firm and lightly browned.) Serve with extra oregano sprigs and parsley.

Cook’s Tip

You could use a grated pizza cheese mix instead of mozzarella. The pizza mix usually includes a combination of mozzarella, cheddar and parmesan and is perfect for baking and melting.

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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