If you long for a hearty, filling meal to ward off those hunger pangs, then this is the dish for you. This is one of my weekly staples – it is great to keep in the fridge then have a slice for lunch, with salad or when you get hungry.
500g lean mince (beef, turkey, chicken, etc)
1 cup of organic lardons or chopped bacon
2 cups sliced mushrooms
2 carrots, chopped
2 tbsp tomato paste
1 packet tomato puree (or tomato chunks)
bay leaf, oregano, basil
2 cloves garlic
1 tbsp chilli paste or 2 small chopped chillies
3 cups stock (or water with stock cube)
1 large broccoli
5% fat Philadelphia cream cheese
Throw bacon or lardons into a deep pan and cook, then add the lean meat, cooking until browned. Add the vegetables, then stock, tomato paste, tomato puree, seasonings, garlic, and chilli. Season with a little salt and pepper. Leave it on the stove to cook on low heat for about 1 ½ hours.
When most of the stock has been absorbed by the meat and the sauce is thick and red, turn off the pan and let it cool slightly. In the meantime, boil the carrots and broccoli until tender, then mash them, adding salt, pepper and a tablespoon or two of Philadelphia.
Ladle the meat mixture into the bottom of a flat baking dish, then apply the carrot/broccoli mash over the top. Sprinkle with grated or ground parmesan and bake in the oven for about 20 minutes.
Serve with salad.