I love this meal, it’s delicious! I often eat it for breakfast but it also makes a great lunch or dinner. It’s extremely satisfying and will keep you going for hours. I’m sure you’re going to love it as much as me. Enjoy!
Pack it up in a container and take it for lunch. It tastes delicious both hot and cold so if you don’t have access to a reheating facility, that’s no problem at all. It will also keep in the fridge for a few days too 
| Beef & Veggie Layer Bake |
- • 500g (1lb) ground beef (mince)
- • Pinch mixed dried herbs
- • 1 onion – diced
- • 1 large sweet potato (approx 500g -1lb) – peeled and grated
- • 1 large zucchini – grated
- • 5 eggs
- • 2 cups lightly packed baby spinach
- • ¼ cup milk or coconut cream
- • 1 tablespoon arrowroot or gluten free flour
- • Oil for cooking
- • 2 tablespoons fresh chopped dill
- Preheat oven to 390°F (200°C)
- Heat oil in a pan, add ground beef (mince) & a pinch dried mixed herbs & cook until almost brown
- In a small rectangular baking dish layer ingredients in this order: half of grated sweet potato, baby spinach, grated zucchini, ground beef, rest of sweet potato.
- Heat about 1 tablespoon of olive oil in the same pan, add onion and cook until soft
- Add arrowroot powder or flour to pan and stir
- Stir in milk or coconut cream to thicken slightly, then turn off the heat
- Whisk eggs with dill and a small drop of milk or coconut cream
- Add to the pan with onion mixture and stir to combine (do not put over heat). The eggs will thicken slightly with the mixture
- Pour over the top of your layered baking dish, pushing the mixture toward the edges to seal the dish.
- Sprinkle the fresh dill on top
- Bake for 30 minutes
- Remove and let sit for 10 minutes before serving
Recipe Options
Dairy Lovers: Try adding some grated cheese or parmesan on top for extra flavour.
Vegetarian/Vegan: Remove the beef and replace with brown lentils, textured vegetable protein or tempeh
Don’t like beef or have any on hand? Use ground chicken mince instead
P.S. Please share the recipe around so others can enjoy it too
Thanks for this recipe. It looks so tasty, and healthy and I can’t wait to make it this week!
Cheers,
Julia Kristina
Hope you enjoy it Julia