There’s no better way to showcase all the fresh veggies of the season than throwing them all together with some tasty beef and serve it all up covered in gooey cheese. Scoop a serving of this beef casserole with a simple salad or maybe some fresh corn and you’ve got a delicious dinner that will have everyone asking for second servings. Anna of Anna’s Cooking Adventure says that she loves this recipe, but suggests adding a final dash of cheese towards the final 5 minutes of baking to give that nice and crunchy top to the casserole.
1 onion, finely chopped
4-5 potatoes, peeled and cut into wedges
baby carrots, diced
2 stalks celery, diced
1 cauliflower, cut into 1in pieces
salt and pepper
1 1/2 chicken stock cube
1/2 lb minced beef
1 tbsp oil
2 tbsp tomato puree
3/4 c grated Mozzarella cheese
2 tbsp flour
2 tbsp butter
1/2 c milk
1. Heat oven to 350 degrees. Cook the potatoes for about 15 minutes in boiling water. Drain and set aside. Dissolve 1 chicken stock cube in 2 cups boiling water, and cook the cauliflower florets in it for about 8 to 10 minutes. Save the stock, and set aside the cauliflower.
2. Heat oil in a pan over high heat and brown the minced beef. Add the onions, carrots, and celery to the pan. Then stir in the tomato puree, 1/2 cup water, and 1/2 chicken stock cube. Season well and simmer for about 5 minutes. Mix potatoes into the meat. Remove from fire and set aside.
3. Knead the butter and flour together. In a small saucepan mix together the cauliflower bouillon and milk, and bring it to the boil. Slowly add the butter mixture and cheese, keep stirring until the cheese is melted. Season well.
4. Mix the cauliflower and the meat/potatoe mixture into a buttered casserole dish. Pour the cheese sauce all over it, and cook in the oven for 25 to 30 minutes until golden brown.
recipe and photo courtesy of Anna’s Cooking Adventure