1 large brown onion
5 medium carrots, peeled
1/2 head of broccoli
1 teaspoon garlic
Olive oil for frying
15ml mixed herbs
1kg beef mince
1 slice of gluten-free bread (made into breadcrumbs) OR 60ml oat bran
1 egg
10ml salt
10ml paprika
5ml ground coriander
5ml dried sage
10ml curry powder
1 x 410g tin of Italian tomatoes
5ml each of origanum, thyme, basil
25ml water
5ml brown sugar (optional)
Preheat your oven to 180'C
Peel the onion and chop it into small pieces. Fry it in a little olive oil until slightly browned together with the garlic.
Then chop up the carrots in a food processor so that they are finely chopped.
Add them to the onions with the mixed herbs and spices and fry for a couple of minutes.
Then, chop up the broccoli florets in the food processor until they are also fine. Don't cook them.
In a bowl, mix together one egg together with the breadcrumbs or oat bran. Add salt, paprika, broccoli and the carrots and onions. Add half of the tinned tomatoes (save the other half for later). Mix this well together.
Then, stir fry the mince until it is slightly browned.
Add the mince to the veggies and mix it very well together.
Spoon the mixture into a loaf tin or a baking dish and press it down with a spoon to made it quite solid.
Then, blend together the second half of the tinned tomatoes with some fresh herbs, a little water and sugar (optional).
Spread this over the mince mixture.
Cover with a lid (that won't touch the top) or with foil and bake for 1 hour.
Remove the lid/foil and grill the top for 5 minutes on your highest grill setting.
Word of advice: My dish was a little too full here, and ended up overflowing. So, rather leave a little space at the top.
Let it rest for 15 minutes before cutting it.
Serve hot with fresh vegetables or salad.
Note: you can add mushrooms, grated courgettes or other vegetables instead of the broccoli. Just make sure that they're finally chopped.
