Ingredients

• 350g lean minced beef
• 1 large onion, finely chopped
• 1 teaspoon dried mixed herbs
• 1 tablespoon plain flour (I use wholemeal flour)
• 300ml beef stock
• 1 tablespoon tomato puree
• 4 large tomatoes, sliced
• 2 medium courgettes, thinly sliced
• 2 tablespoons cornflour
• 300ml skimmed milk
• 150ml low fat natural fromage frais
• 1 medium egg yolk
• 4 tablespoons grated Parmesan cheese
• freshly ground black pepper

Method

1. Preheat oven to 190C.

2. In a large frying pan dry fry (without any added oil) the beef and onion for 4-5 minutes until browned.

3. Stir in the dried mixed herbs, flour, beef stock, tomato puree and black pepper. Bring to the boil and simmer for 30 minutes until the mixture has thickened.

4. Transfer the beef mixture to an ovenproof gratin dish. Cover with a layer of the sliced tomatoes and then a layer of the sliced courgettes.

5. Blend the cornflour with a little milk. Pour the remaining milk into a saucepan and bring to the boil.

6. Add the cornflour mixture and cook, stirring for one to two minutes until thickened.

7. Remove from the heat and beat in the fromage frais and egg yolk. Season well with the black pepper.

8. Spread the white sauce over the layer of courgettes. Place the dish on to a baking sheet and sprinkle with grated Parmesan cheese.

9. Back in the oven for 30 minutes until golden brown. Serve with crusty bread and salad or steamed vegetables.

Serves 4

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