This recipe uses one big batch of mince to make three meals in one go (Pie, Lasagna and Spaghetti Bolognaise). You can then either freeze, or put in the fridge. I warn you now the pies and lasagna are not the lowest cal/fat option, but you can have just a little serving with lots of fresh veg as an accompaniment. This way you will have left overs for lunch the next day too. What you will need...1 kg mince lean beef1 onion (chopped finely)2 celery sticks (sliced)4 large closed cup mushrooms (chopped)1/2 red pepper (chopped)1/2 yellow pepper (chopped)2 Tbs tomato pureeFresh or dried rosemaryFresh or dried time1 beef stock cube made up into stock2 large tomatoes, cored and chopped finelyCheese sauce (milk, cheese, cornflour, mustard, nutmeg)Ready roll short crust pastryLasagna sheets
What you will need...- Pre heat the oven to about gas mark 5 (see conversion chart on home page for other temperatures)
- Chop and prepare all the vegetables and put to one side
- Spray fry light in a large pan and add onions, fry for 3-4 mins
- Add mince a bit at a time and brown (season with salt and pepper)
- Once all mince is browned, drain away any excess fat
- Add tomato puree and stir in
- Then add rest of vegetables, turn down heat
- Follow with adding rosemary and thyme ( you could also add a few splashes of red wine at this stage)
- Add stock, just enough to cover mince
- Simmer on a low heat for about 40 mins and then allow some time to cool before next steps
- Whilst this is cooking roll out pastry and line 2 mini pie dishes (or one bigger dish) with pastry (see my creamy chicken pie blog for more details)
- Tear off enough baking paper to lay in dishes over pastry and pour in ceramic beans (or you can use dried beans such as chickpeas)
- Blind bake in the oven for about fifteen mins
- Whilst these are in the oven, make up cheese sauce (see Leeks in cheese sauce recipe for more details)
- Warm milk so it is hot to touch but not boiling
- Mix cornflour and milk into a thick paste
- Take milk off of heat and add cornflour mix, ensure to keep stirring at all times to prevent lumps
- Then return to a gentle heat and keep stirring
- Once thickened, add cheese, seasoning, nutmeg, English mustard
- Allow mince mixture to have cooled enough to fill pies and make up lasagna
- Add mince into the pie (about 3/4 full), top with a bit of the cheese sauce
- Roll out remaining pastry to put on top of pies
- Brush pastry with milk of beaten egg and then place in the oven to cook for about 40 mins
- Whilst pies in the oven, layer up the mince with the lasagna sheets and cheese sauce
- Start with a thin layer of cheese sauce, then pasta, mince,cheese sauce, pasta, mince, cheese sauce, pasta, final topping with cheese sauce
- Top with sliced tomatoes
- If freezing, allow to completely cool beforehand. When reheating, allow to completely defrost before cooking in the oven
- Once pies are out of oven you can then cook lasagna in oven for 30-40 mins, cover with foil which you can remove 10-15 mins before the end
- Any left over mince you can serve with regular spaghetti, you could also freeze for another day (remember to allow to completely cool before placing in freezer)
