Mediterranean Beef Gratin

Mediterranean beef gratin recipe Mediterranean beef gratin recipe

This tasty midweek meal can be prepared with little or no fuss. The beauty of this dish is that you can cook two gratins and freeze one for a later date.

2 people 40 minutes 10 minutes


  • 150 ml Beef Stock
  • 1 tin Chopped Tomatoes (400g)
  • 3 cloves Garlic crushed
  • 1 pack Lean Round Steak Mince (454g)
  • 1 tbsp Olive Oil
  • 1 - Red Onion diced
  • 1 - Red Pepper deseeded and diced
  • 1 - SuperValu Courgette diced
  • 1 tbsp Worcestershire Sauce (optional)

For the Topping

  • 75 g Butter melted
  • 75 g Cheddar Cheese grated
  • 200 g SuperValu Fresh Breadcrumbs
  • 2 sprigs SuperValu Fresh Thyme leaves picked


* This recipe makes two gratins

  1. Preheat the oven to 190°C/gas mark 5.
  2. Heat the oil in a large frying pan set over a medium heat. Add the onion, pepper, courgette and garlic and sweat gently for 3 to 4 minutes, until the vegetables have softened. Add the beef and allow it to brown a little before adding the tomatoes, stock and Worcestershire sauce, if using. Bring to the boil, then reduce the heat and simmer for 6 to 7 minutes.
  3. To make the topping, mix everything together until well combined.
  4. Divide the beef mixture evenly between 2 gratin dishes and sprinkle over the topping. Wrap one of the gratins in cling film, label and date and pop it in the freezer. Defrost thoroughly before cooking at a later date.
  5. To cook the remaining gratin, place the dish onto a flat baking tray and pop it into the oven for 20 to 25 minutes, until it’s bubbling and piping hot.


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