Ingredients

• 500g 5% fat beef mice
• 1 x Onion
• 2 x Garlic Cloves
• 2 x Tin Tomatoes
• 1 x tsp mixed herbs
• Salt
• Pepper
• 1 x tsp chilli flakes (leave this out if you don’t want the heat)
• 2 x Courgettes
• 1 x tblsp flour
• Small nob butter
• 250ml Milk (I used semi skimmed)
• 100g Mozzarella

Serves 6

Method

1. Dice the onion and garlic
2. Slice the Courgette lengthways so that you can produce strips that are roughly the thickness of a pound coin. You can use a thick speed peeler for this.
3. Heat a large pan on the hob
4. Dry fry the beef on a high heat until this browns
5. Remove the beef from the pan and reduce heat to medium
6. Add the onions and sauté for a few minutes until they start to brown
7. Add the garlic and fry for a minute
8. Add mixed herbs and chill flakes fry for a minute
9. Add the beef mice
10. Add the tin tomatoes and half a tin of water add
11. Cover and leave to simmer for 20
12. Whilst the beef is cooking in another pan add the butter, flour and milk and whisk on a medium heat, after a few minutes this will form a white sauce. Switch off and leave to rest.
13. Take the lid off the beef and reduce the sauce (this is important the Courgettes will seep water as they cook so you want your sauce to be fairly thick. You could also griddle these first but I find as long as my sauce is thick this is not a problem)
14. Add salt and pepper to taste

Time to assemble….

1. Spoon half the mice on the base of the dish
2. Layer Courgette strips on top (dont worry about any gaps)
3. Spoon the remaining half of the mice on top of the Courgettes
4. Layer Courgette strips again
5. Spread white sauce
6. Sprinkle Mozzarella on top

Time to cook

1. Put in oven at 180°C for 20 minutes
2. Take it out of the over and leave to cool for a few minutes before serving with salad