250 grams of minced beef.
1 Large courgette
1 large tomato
1 small red onion
300ml of single cream
150 grams of grated cheddar cheese
150 grams of grated gruyere cheese
4 medium sized mushrooms
2 large garlic gloves
Dried mixed herbs
Knob of butter
Chop the onion and garlic cloves fine and fry in a large frying pan with a knob of butter until soft, don’t allow to brown. Place the mince in the frying pan with the onion and garlic and brown. Set aside.
Place the cream in a small non stick sauce pan and heat, do not allow to boil. Add 50 grams of cheddar cheese to the cream and keep stirring until the cheese has melted.
Place a layer of mince in a baking dish, followed by a layer of sliced tomato, and some more mince. Add a layer of uncooked and thinly sliced courgette and cheddar cheese. Add another layer of mince. Add a layer of thinly sliced mushrooms. Pour over the cheese cream mix. Cover with finely grated gruyere cheese. Cover dish with foil and cook at 200c for twenty minutes. Remove foil and bake for a further 20 minutes. The top should be a lovely golden brown.