Brown the minced beef, onion and mushrooms in a saucepan.
Stir in the flour and tomato purée and blend in the stock.
Add 3 tsp Schwartz Mixed Herbs and Garlic Granules. Season.
Cover and simmer gently for 20 minutes.
Meanwhile, cook the spinach according to the pack instructions. Drain thoroughly.
Place the minced beef mixture in a deep ovenproof dish and cover with the cooked spinach.
Add a pinch of Schwartz Ground Black Pepper and remaining 1 tsp Schwartz Mixed Herbs to the soured cream and spread over the spinach.
Sprinkle with grated cheese and place under a hot grill for 2-3 minutes, until golden and bubbling.
CHEF’s TIP
!
Alternatively, mix the spinach with thick cheese sauce and cooked pasta and use this to top the minced beef mixture before topping with cheese and grilling.
