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Beef and potato layer bake (Children)

Beef and potato layer bake (Children)

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Allergen
gluten
,
Milk (dairy)
,
wheat
Servings 20

Ingredients

  •  
    1 kg Beef Mince Lean
  • 300 g Frozen Corn kernels, frozen, raw
  • 1.5 kg Potato plain, new, peeled, raw
  • 400 g Carrot grated
  • 400 g Zucchini grated
  • 150 g Cheddar Cheese grated
  •  
    850 g Italian Diced Tomatoes
  •  
    2 Onion mature, brown, raw
  •  
    15 g Minced Garlic
  •  
    2 cup Beef Stock liquid, beef, reduced salt
  • 1.2 L Milk regular
  •  
    120 g Wholemeal Flour, plain

Instructions
 

  • Fry beef, onion and garlic until cooked. (if making a mash boil potatoes)
  • Add carrot, corn, zucchini, water, stock cubes and tomatoes.
  • Simmer for 20 minutes, or until vegetables are cooked.
  • Peel and slice potatoes (as thinly as you can or else they will not cook through), alternatively if you would like to make a potato mash , prep mash.
  • Grease a deep casserole dish and pour half of the veggie/beef mixture into the dish.
  • Then spread the half the sliced potatoes (or potato mash) over the veggie/beef
  • Repeat steps, beef/ veggie layer then potato layer
  • Make the white sauce, start by warming the milk, you can do this in the microwave if you wish.
  • In a saucepan heat 3 tbs olive oil, add the flour and cook for 2 mins
  • Gradually add the warm milk mixing continuously, you will end up with a smooth thick sauce,
  • Finish with the white sauce and cheese on top.
  • Cook at 180C for 45 minutes.
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Notes

NOTE: Please ensure potatoes are cut thinly or they may need to be precooked before making this dish, otherwise they will not cook through. Alternatively, make a potato mash prior if cutting potatoes is too time consuming for larger centres.
Vegetarian version: 
Replace mince with: 
  • Use 600 g firm tofu, drained and crumbled or finely diced
  • Plus 2 x 400 g cans brown lentils, drained and rinsed
Prepare tofu
    • Pat tofu dry with paper towels. Crumble or finely dice.
    • Heat a large pan over medium-high heat. Add a splash of oil, then add tofu. Cook for 3–5 minutes, stirring, until lightly golden.
    • Add drained lentils, and continue to cook for another 2–3 minutes, stirring to combine.
    • Continue with the recipe 
Allergens
1. Milk (Dairy)
  • Source in recipe: Cheddar cheese, milk
  • Modification: Use dairy-free cheese and a plant-based milk alternative (such as oat, rice, or coconut milk—choose soy/nut-free if needed).
2. Wheat/Gluten
  • Source in recipe: Wholemeal plain flour
  • Modification: Substitute with a gluten-free flour blend (such as rice flour or a commercial gluten-free plain flour).
3. Sulphites
  • Possible source in recipe: Beef stock (some commercial stocks contain sulphites as preservatives), frozen corn (rare, but possible)
  • Modification: Use sulphite-free beef stock (check label) and sulphite-free frozen corn if needed.
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