Beef, Spinach & Mozzarella One-Pot Bake

Beef, Spinach & Mozzarella One-Pot Bake

55 minutes
Calories 480kcal

Ingredients

  • 1 tablespoon ghee (or extra virgin olive oil)
  • 800 grams ground beef (or extra virgin olive oil)
  • 1 red onion (or extra virgin olive oil)
  • 2 garlic cloves (or extra virgin olive oil)
  • 1 teaspoon paprika ,
  • 1 chili peppers (or extra virgin olive oil)
  • 1 large carrots (or extra virgin olive oil)
  • 1 red pepper (or extra virgin olive oil)
  • 1 can chopped tomatoes (or extra virgin olive oil)
  • 1 tablespoon coconut aminos (or extra virgin olive oil)
  • 100 grams fresh spinach (or extra virgin olive oil)
  • 1 tablespoon tomato purée (or extra virgin olive oil)
  • 2 bay leaves ,
  • 3 tablespoons fresh parsley (or extra virgin olive oil)
  • 1 tablespoon fresh oregano (or extra virgin olive oil)
  • 1/4 teaspoon sea salt (or extra virgin olive oil)
  • 2 cups chicken stock (or extra virgin olive oil)
  • 200 grams mozzarella cheese (or extra virgin olive oil)

Instructions

  • Preheat the oven to 190 °C/ 375 °F (fan assisted). Peel and dice the carrots and onion. Heat the ghee (or olive oil) in a cast iron frying pan or Paella pan. It needs to be able to be used on the hob and in the oven.) (Option to dry fry if you have a good non stick Paella pan). Add the beef and fry for 6 minutes, gently breaking up the mince with a wooden spatula until it has no big lumps. Drain the juices in a cup and discard. Once cool, put in the bin, not down the sink or it will block the drain. Add the carrot, onion and garlic and fry for 4 minutes. Add the pepper, paprika and chilli and fry for a further 2 minutes. Add the chopped tomatoes, tomato puree, stock, oregano, coconut aminos, bay leaves, salt and pepper and simmer for about 20 minutes on a medium heat. Reduce to a low heat and cook for a further 10 minutes until the sauce has thickened. Stir through the spinach and cook for the remaining 3 minutes until the spinach has wilted. Slice or grate the mozzarella and add to the top of the sizzling beef and spinach one-pot. Bake in the oven for 5 minutes until melted. Once melted, remove from the oven, top with fresh parsley and serve. Enjoy immediately or let it cool down and store in the fridge for up to 4 days.

Nutrition

Calories: 480kcal

Originally posted 2019-02-20 17:30:28.

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