Beef and kumara gratin

Name: Beef and kumara gratin
Cook time: 25 min
Yield: 2

with cheese crumb and green beans

Ready in around 25 mins

RECIPE FACT:

Did you know that kumara are low in carbohydrates and are a rich source of fibre? They also provide iron, calcium and selenium in the diet.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN 210⁰C (FAN BAKE). BOIL THE KETTLE.
1. TO PREPARE THE BEEF MINCE:

Spray a small baking dish with oil. Slice the silverbeet into ½ cm slices discarding the stalks. Finely chop the curly parsley discarding the stalks. Spray a non-stick frying pan with oil over a medium-high heat. Once hot add the diced carrot and celery to the pan. Cook stirring regularly for 2-3 mins. Add the premium beef mince, season with salt and pepper and cook for 4-5 mins until browned. Add the silverbeet and the red wine and thyme gravy and cook for 1-2 mins. Stir through half the parsley. Remove from the pan and add to the bottom of the baking dish.
2. TO PREPARE THE GRATIN:

Gently separate the steamed kumara slices and place on top of the mince in a single layer – breaking up any large pieces to fill in the gaps, season with salt and spray with oil. Sprinkle over the cheesy crumb and place in the oven for 10 -15 min or until the crumbs are golden.
3. TO PREPARE THE GREEN BEANS:

Pour boiling water from the kettle into a pot, season with salt and place over a high heat. Trim the ends off the green beans. Once the water is boiling add the green beans and cook for 2-3 mins. Drain well into a sieve.
TO SERVE:

Spoon beef and kumara gratin onto plates and serve with green beans on the side. Sprinkle with remaining parsley.