shiann
Shake Challenge Diary
450g Lean Minced Beef
1 Onion (chopped/diced)
3 Garlic Cloves (crushed/diced)
¼ Red Bell Pepper (chopped)
¼ Green Bell Pepper (chopped)
¼ Yellow Bell Pepper (chopped)
2 400g Tinned Chopped Tomatoes
1 tbsp Tomato Purée
3 Beef Stock Cubes (crumbled)
Ground Pepper (to preference)
1 tsp Paprika
¼ tsp Chilli Powder
¼ tsp Cayenne Pepper
¼ tsp All Spice
¼ tsp Cumin
3 gloves
Basil/Parsley (or preferred herbs)
2 Medium Carrots (scrubbed and chopped)
1 Cup Frozen Garden Peas
1 Small Handful Mushrooms (optional – chopped)
White Sauce (check recipe below)
Cheddar Cheese (grated)
Lasagne Sheets (dried/fresh)
Baking dish to hold at least 4 medium sized portions
Preparation time – 55-60 minutes
In a pestle and mortar add the spices and pepper, crush and mix well then add the stock cubes to break down. Pre-heat oven to 200oC.
Put garden peas and carrots into a pan of boiling water, on a medium-high heat, for 5-10 minutes. Once softened a little, drain and add to the minced beef once the tomatoes have been added.
Add a splash of olive oil to a large wok or frying pan and fry off the onions a little. Maybe add a little boiling water to cook faster. Put the chopped peppers into the same pan (this is where you need to add the optional mushrooms too) and stir for a moment until softer. Add the chopped or crushed garlic, stir a couple of times and then add the minced beef. Cook until brown.
Add the mix from pestle and mortar to the pan and stir in evenly. Then add the tomato purée, stir well, add the 2 tins of tomatoes. Bring to boil, then reduce heat simmer, adding the herbs to preference. Total minced beef cooking time (for frozen) is usually around 10 minutes. Always taste your beef once cooked, to check if you need to add anything else to satisfy your taste buds!
White Sauce Recipe -
Whilst the minced beef is simmering, add another saucepan to heat. Put 300ml milk into the pan and whisk in 1 tbsp plain/corn flour and 25g butter, add salt and pepper to preference if required. Keep whisking until boiling point then reduce to simmer. Add 50g of your favourite cheese and whisk in until smooth and thickened.
Dampen the lasagne sheets if needed. Turn off the heat for everything.
In the baking dish, add half of the minced beef, then 1 layer of lasagne sheets, making sure to cover all sides. If you like, you can add some of the white sauce to the layer for faster cooking. Then add the rest of the minced beef, and 1 last layer of lasagne sheets. Poor the rest of the white sauce on top (or as much as possible). You could add a touch more herbs, pepper and grated cheese to the top layer for extra flavour.
Place dish onto middle shelf of the oven and cook on 200oC for 35 – 45 minutes until golden. Once cooked, leave to stand for 3 minutes before serving.
(Optional) If you like to wipe up your sauce, have a granary/seeded baguette sliced ready, on a separate plate, in the middle of the table.
1 Onion (chopped/diced)
3 Garlic Cloves (crushed/diced)
¼ Red Bell Pepper (chopped)
¼ Green Bell Pepper (chopped)
¼ Yellow Bell Pepper (chopped)
2 400g Tinned Chopped Tomatoes
1 tbsp Tomato Purée
3 Beef Stock Cubes (crumbled)
Ground Pepper (to preference)
1 tsp Paprika
¼ tsp Chilli Powder
¼ tsp Cayenne Pepper
¼ tsp All Spice
¼ tsp Cumin
3 gloves
Basil/Parsley (or preferred herbs)
2 Medium Carrots (scrubbed and chopped)
1 Cup Frozen Garden Peas
1 Small Handful Mushrooms (optional – chopped)
White Sauce (check recipe below)
Cheddar Cheese (grated)
Lasagne Sheets (dried/fresh)
Baking dish to hold at least 4 medium sized portions
Preparation time – 55-60 minutes
In a pestle and mortar add the spices and pepper, crush and mix well then add the stock cubes to break down. Pre-heat oven to 200oC.
Put garden peas and carrots into a pan of boiling water, on a medium-high heat, for 5-10 minutes. Once softened a little, drain and add to the minced beef once the tomatoes have been added.
Add a splash of olive oil to a large wok or frying pan and fry off the onions a little. Maybe add a little boiling water to cook faster. Put the chopped peppers into the same pan (this is where you need to add the optional mushrooms too) and stir for a moment until softer. Add the chopped or crushed garlic, stir a couple of times and then add the minced beef. Cook until brown.
Add the mix from pestle and mortar to the pan and stir in evenly. Then add the tomato purée, stir well, add the 2 tins of tomatoes. Bring to boil, then reduce heat simmer, adding the herbs to preference. Total minced beef cooking time (for frozen) is usually around 10 minutes. Always taste your beef once cooked, to check if you need to add anything else to satisfy your taste buds!
White Sauce Recipe -
Whilst the minced beef is simmering, add another saucepan to heat. Put 300ml milk into the pan and whisk in 1 tbsp plain/corn flour and 25g butter, add salt and pepper to preference if required. Keep whisking until boiling point then reduce to simmer. Add 50g of your favourite cheese and whisk in until smooth and thickened.
Dampen the lasagne sheets if needed. Turn off the heat for everything.
In the baking dish, add half of the minced beef, then 1 layer of lasagne sheets, making sure to cover all sides. If you like, you can add some of the white sauce to the layer for faster cooking. Then add the rest of the minced beef, and 1 last layer of lasagne sheets. Poor the rest of the white sauce on top (or as much as possible). You could add a touch more herbs, pepper and grated cheese to the top layer for extra flavour.
Place dish onto middle shelf of the oven and cook on 200oC for 35 – 45 minutes until golden. Once cooked, leave to stand for 3 minutes before serving.
(Optional) If you like to wipe up your sauce, have a granary/seeded baguette sliced ready, on a separate plate, in the middle of the table.
