Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 500g (1.1 lbs) beef mince (ground beef)
  • 1 tsp dried mixed herbs
  • 1/2 tsp smoked paprika
  • 1 (400g/14 oz) can crushed tomatoes
  • 2 medium zucchini, grated (approx. 400g)
  • Salt and freshly ground black pepper to taste
  • 50g (1/4 cup) unsalted butter
  • 50g (1/4 cup) all-purpose flour (plain flour)
  • 600ml (2 1/2 cups) whole milk
  • 1 tsp Dijon mustard
  • 150g (1 1/2 cups) mature cheddar cheese, grated
  • 50g (1/2 cup) Parmesan cheese, grated
  • Pinch of nutmeg

Instructions:

  1. Preheat oven to 180°C (350°F).
  2. Heat olive oil in a large skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add beef mince to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in dried herbs, smoked paprika, crushed tomatoes, and grated zucchini. Season with salt and pepper. Simmer for 10 minutes.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  6. Gradually whisk in milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens.
  7. Remove from heat and stir in Dijon mustard, cheddar cheese, and Parmesan cheese. Season with nutmeg, salt, and pepper.
  8. Spread the beef and zucchini mixture evenly into the baking dish. Pour the cheesy sauce over the top.
  9. Bake in the preheated oven for 35-40 minutes, or until golden brown and bubbly.
  10. Let stand for 5-10 minutes before serving.