Name layer pie with tomatoes


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500 g (1 lb) lean minced steak
500 g (1 lb) tomatoes, skinned and sliced
4 tablespoons sunflower oil
500 g (1 lb) courgettes, sliced
250 g (8 oz) onions, thinly
1/2 teaspoon dried oregano
2 tablespoons chopped parsley
75 g (3 oz) Wensleydale cheese, very
thinly sliced
salt and pepper
300 ml (1/2 pint) natural yogurt
2 eggs, separated
pinch of grated nutmeg
50 g (2 oz) Wensleydale cheese,

Heat 3 tablespoons of the oil in a large frying pan and fry the courgettes for about 2 minutes on each side over a moderately high heat, until they begin to brown. Remove the courgettes, drain on kitchen paper and then set aside.
Heat the remaining oil and fry the onions over a moderate heat for 3 minutes. Add the minced steak and fry gently for 5 minutes, stirring frequently. Add the sliced tomatoes, oregano and parsley and season with salt and pepper. Bring to the boil, then cover the pan and simmer for 10 minutes, stirring occasionally.
In a shallow, greased baking dish, make layers of the meat sauce, fried courgettes and the cheese slices.
To make the topping, beat the yogurt, eggs, nutmeg and grated cheese together and pour over the courgette, meat and cheese layers. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 1 hour until the topping is a deep golden brown. Serve hot.

Serves 4

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