Recipe courtesy of Australian Beef
Serves 4 | 85 mins
Ingredients
500g lean beef mince
1 tbsp olive oil
2 cloves garlic, crushed
1 brown onion, finely chopped
1 large carrot, finely diced
1 celery stalk, finely diced
1 small eggplant, diced into 1cm pieces
750ml tomato passata
½ cup frozen peas
350g sweet potato, peeled, thinly sliced
¼ cup finely grated parmesan + extra shaved parmesan, to serve
¼ cup small basil leaves
Baby rocket, to serve
Method
1. Preheat the oven to 190°C (170°C fan-forced). Heat oil in a large non-stick frypan over medium-high heat. Cook garlic for 1 minute, then add onion, carrot, celery and eggplant.
2. Cook for 5 minutes or until onion has softened. Add mince and cook for 5 minutes until browned.
3. Stir in the passata. Reduce heat, cover and simmer the beef mixture for 10 minutes until thickened. Season.
4. Spoon the beef mixture into a lightly oiled baking dish (1.5L capacity). Arrange sweet potato slices over the mince mixture. Cook, covered with foil, for about 30-35 minutes or until potato is tender.
5. Preheat oven to grill. Sprinkle sweet potato with parmesan, and grill for 3 to 4 minutes, or until golden and melted. Sprinkle with shaved parmesan and basil and serve with baby rocket leaves.