Beef & Vegetable Bake
A wholesome dish infused with Armenian flavours. It can be prepared ahead of time & baked when ready. Serve with crunchy greens & garlic bread.
Serves 4-6
Effort: Moderate
Prep: 30mins
Cook: 35mins
Ingredients
1kg Beef mince
1 Onion, diced
3 Garlic cloves, minced
2 Tbsp Sujuk spice mix
2 Tbsp tomato paste
1/2 Cup red wine
400ml Sour cream
100ml Milk
200g Feta
Pumpkin, peel and sliced thinly (about 300g)
2 Medium zucchini, sliced long ways thinly
Salt & pepper
Method
Preheat the grill on medium/ high heat.
Heat 2 tbsp olive oil in a large frying pan over a medium heat. Add onion and cook for 5 mins to soften before adding 2 cloves of minced garlic.
Place the beef mince in the pan and cook until coloured. Add Sujuk, tomato paste & red wine. Bring to a simmer, stirring occasionally. Reduce heat to low. Simmer for 20 mins. Season with salt and pepper.
Meanwhile, place your pumpkin & zucchini slices in on baking trays and spray with a little oil. In batches, place under the grill, and cook until browned and tender. Remove and set aside.
Preheat the oven to 210c/ 190c fan. Grease and large baking dish. Place half the mince in the bottom and layer the pumpkin over the top. Crumble half the feta over the pumpkin before putting another layer of mince on top. Then layer with the zucchini slices.
Mix the sour cream, milk & garlic together and pour over the zucchini. Crumble the remaining feta over and season well.
Bake in the oven for 35mins.
Hints & tips
Meat - Alternatives: Cook with a mix of beef & pork OR Lamb mince.
Cheese - Alternatives: Replace the feta with goats cheese OR cream cheese OR mascarpone OR crumbled halloumi.
You can use different vegetables you have on hand - Eggplant, potato, sweet potato, butternut squash are all great alternatives.
It will keep in the fridge & reheats well. I would not recommend to freeze this dish.
You could however cook the mince and freeze half for later, if you wanted to make smaller portions.
