Layered Vegetables and Beef

Ingredients

• Ground Beef100 g
• Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Carrot1/2 medium (30 g)
• Potato1/2 medium (90 g)
• Zucchini1/2 cup (60 g)
• Nutmeg1/2 teaspoon (1 g)
• Oil1 tablespoon (10 ml)
• Butter1 tablespoon (30 g)
• Flour1/4 cup (30 g)
• Milk1/2 cup (120 ml)

Instructions

1. 1

   Step 1

   For the white sauce: Melt the butter in a pan over medium heat. Add the flour, stir with a whisk and cook for a few minutes.

2. 2

   Step 2

   Next, gradually add the warm milk, stirring constantly until you have the desired consistency. Season with nutmeg and salt.

3. 3

   Step 3

   Meanwhile, heat half of the oil in a pan over medium-high heat.

4. 4

   Step 4

   Once heated, stir-fry the ground beef and chopped onion over medium heat for 10-12 minutes or until the meat browns. Season with salt and pepper to taste.

5. 5

   Step 5

   Wash all the vegetables (potato, carrot and pumpkin). Peel the potato and carrot and finely slice the vegetables.

6. 6

   Step 6

   Oil a pan with the remaining oil.

7. 7

   Step 7

   Place the vegetables, beef and onion in layers, adding the white sauce in between.

8. 8

   Step 8

   Top the last layer with white sauce and cook over low heat for 30 minutes.

9. 9

   Step 9

   Once done, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Layered Vegetables and Beef can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.