Winter is here and that means it’s time to cook those yummy winter warming recipes, like Ed’s beef and vegetable bake. Complementing the beef mince are some fresh seasonal herbs and vegetables. Ed’s spicing his dish up with a little Peri Peri flavour, but adding spice is up to you. With only two steps, it’s a great one to cook while camping during your winter break, but if you’re at home, cooking it in the oven doubles as an effective way to heat your house at the same time.
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Ingredients
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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