Gluten-Free Beef And Vegetable Bake Recipe

About this recipe

A hearty and satisfying casserole featuring ground beef and a medley of vegetables, baked to perfection. This gluten-free dish is ideal for dinner and perfect for those seeking a simple yet delicious solution.

Ingredients

• 500 g Carrot
• 500 g X 2 Organically Grown Potato Combo
• 100 g Sambar Onion Peeled
• 200 g Green Peas (Peeled)
• 100 g Milky Mist Cooking Unsalted Butter
• 200 g Hommade Tomato Puree
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Preheat your oven to 375°F (190°C). Lightly butter a casserole dish to prevent sticking.
2. 2. Peel and slice 4 carrots and 4 potatoes into thin rounds. Dice 1 onion and set aside.
3. 3. Arrange the sliced carrots, potatoes, diced onion, and 1 cup of peas in layers in the casserole dish. Sprinkle with salt and pepper to taste.
4. 4. In a separate bowl, mix 1 cup of tomato puree with the diced onion until well combined.
5. 5. Spread the tomato puree and onion mixture evenly over the top of the vegetables in the casserole dish.
6. 6. Cover the casserole dish with foil and bake in the preheated oven for 1 1/2 hours. Remove the foil halfway through cooking to allow the top to brown slightly.
7. 7. Once cooked, remove the casserole from the oven and let it rest for 5 minutes before serving. Enjoy your gluten-free vegetable bake!