30ml Olive Oil or Butter
80g Shallots or Leeks
500g Beef Steak Mince (around 10% fat)
1 tsp Garlic Puree or 1/2 tsp Garlic Powder
1 tsp Mixed Italian Herbs
400g (1 tin) Chopped Tomatoes or Passata
100g Soured Cream
60g Mascarpone Cheese
400g Aubergine, sliced into disks, or 2-3 Ketoroma Panda Wraps!
60g Mature Cheddar Cheese
Preheat the oven to 200°C.
Dice the shallots and lightly fry them in the oil over a medium heat for 3-5 minutes to soften but not brown.
Break the minced beef up over the onions and cook thoroughly over a medium-high heat until all of the mince is brown.
Add the garlic, herbs and the tin of chopped tomatoes.
Cook for 5 minutes over a medium heat until the tomatoes begin to bubble. Add seasoning to taste and remove the pan from the heat.
In a small saucepan, add the soured cream and mascarpone cheese over a gentle heat. Mix them together until smooth.
Pour half of the meat mixture into an ovenproof dish and layer with sliced aubergine or Ketoroma Panda Wraps, more meat, and the rest of the aubergines.
Top with the cheese sauce and sprinkle grated cheddar on top.
Bake for around 30 minutes or until golden.
Nutrition per serving
Calories 515, Carbs (net) 7.7 grams, Protein 32.1 grams, Fat 39.3 grams