500g beef mince
500g pork mince
2 tsps freshly chopped chillies
Himalayan salt/salt of choice to taste
coconut oil for frying
1 medium onion finely chopped
a few cloves of roasted minced garlic
cracked black pepper
70g tomato paste
a little water
250g tub Lancewood cream cheese
200g mozzarella, white cheddar and mature Kerrygold cheese grated finely and mixed together


5 baby marrows
6 small red and yellow peppers
3 Roma tomatoes
coconut oil
smoked Oryx salt



Sauté the onion and mince in a pot with the coconut oil until the mince changes colour. Mash the mince to make it fine. Add the chillies, garlic, salt and pepper. Stir well. Add the tomato paste and a little water. Cook for 30 minutes stirring every now and then.


Cut all the vegetables into chunks and place in a roasting pan. Drop a few spoonfuls of coconut oil all over and sprinkle with the salt. Bake in an oven on 200° C for one 45 mminutes or until the vegetables are cooked. Place vegetables in a deep pot and stick blend until smooth. When the mince is cooked, add the puréed vegetables to the mince and mix well. Spoon half the mince into a greased oblong ovenproof dish. Cut the cream cheese into slices and and place them all over the mince. Spread the balance of the mince over the cream cheese. Sprinkle the three cheese mixture over the top and bake on 200° C until the cheese bubbles and is golden brown.

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