Our favourite comfort food with love.
500g Beef Steak Mince
50ml Red Wine
1tbsp The Greedy Fox Smokey steak seasoning
1 pack Chestnut musrooms
1 portion The Greedy Fox Mediterranean Ragu https://www.s689880293.websitehome.co.uk/single-post/2016/10/07/The-Greedy-Fox-Mediterranean-Ragu or 500ml passata
120g Cheddar Cheese
1tsp olive oil
2 Bay leaf
Pinch fresh nutmeg
Salt and pepper
Pre heat oven 180deg
In a large frying pan heat the oil over a medium heat add the Beef steak mince and fry until browned, remove from the pan.
Add the wine to the pan and deglaze for a minute, return the Beef steak mince with the mushroom to the pan cook for 2 mins add The Greedy Fox Mediterranean Ragu/Passata to the pan and simmer for 10 mins meanwhile make the Béchamel sauce.
In a small saucepan warm the milk through with the Bay Leaf and onion.
In a medium saucepan heat the butter over a medium heat until melted, sift the flour in and stir to combine.
Next add the warm infused milk a little at a time whisking continuously, as the sauce thickens add more milk until you have no milk left. Discard the Bay leafs and onions.
You should have a thick luxurious sauce. season to taste with salt and white pepper and the nutmeg.
In a large oven proof dish spoon a layer of the Beef steak mince into the bottom add a few dollops of béchamel then top with lasagne pasta sheets, continue until the dish is full making sure the last layer is béchamel. Top with cheese and bake in the pre heated oven for 45-50 mins.
Serve with a fresh green leaf salad and The Greedy Fox Garlic Bread.