Bechamel Beef Bake

Layers of creamy bechamel sauce, browned Wagyu beef mince dotted with onions & carrots and covered in a rich stock and tangy tomato passata, and shredded kale. A generous portion of this beautiful beef bake will be sided with a nutty green salad to balance the richness. Let’s get cooking, Chef!

Bechamel Beef Bake

with toasted almonds

4.7

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Milk (optional)
  • Butter
Photo of Bechamel Beef Bake
  1. TOASTY Almonds

    Preheat the oven to grill or the highest setting. Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. TOMATO HEAVEN

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion & Carrot until golden, 5-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Stir in the stock, the tomato passata, a sweetener, and 150ml of water. Simmer until slightly reduced and thickened, 8-10 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.

  3. MAKE THE BECHAMEL

    Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.

  4. HAIL THE Kale

    Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.

  5. START LAYERING

    Pour a thin layer of the béchamel sauce into an ovenproof dish. Top with a thin layer of the Beef & tomato sauce. Repeat the layers until all ingredients have been used up. Top with the dressed kale. Grill in the hot oven until golden and the kale is cripsy, 5-8 minutes.

  6. NUTTY SALAD

    In a salad bowl, toss the rinsed salad leaves with ½ the toasted Almonds, a drizzle of olive oil, and seasoning.

  7. TIME TO EAT

    Plate up a hearty portion of the creamy bake. Side with the dressed salad. Sprinkle over the remaining Almonds. Opa, Chef!

  • Almonds - 10g

  • Onion - 1

  • Carrot - 120g

  • Garlic Clove - 1

  • Free-range Wagyu Beef Mince - 150g

  • NOMU Moroccan Rub - 10ml

  • Beef Stock - 5ml

  • Tomato Passata - 100ml

  • Cake Flour - 30ml

  • Low Fat Fresh Milk - 100ml

  • Kale - 50g

  • Salad Leaves - 20g

  1. TOASTY Almonds

    Preheat the oven to grill or the highest setting. Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. TOMATO HEAVEN

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion & Carrot until golden, 5-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Stir in the stock, the tomato passata, a sweetener, and 300ml of water. Simmer until slightly reduced and thickened, 8-10 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.

  3. MAKE THE BECHAMEL

    Place a small pot over medium heat with 60g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.

  4. HAIL THE Kale

    Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.

  5. START LAYERING

    Pour a thin layer of the béchamel sauce into an ovenproof dish. Top with a thin layer of the Beef & tomato sauce. Repeat the layers until all ingredients have been used up. Top with the dressed kale. Grill in the hot oven until golden and the kale is cripsy, 5-8 minutes.

  6. NUTTY SALAD

    In a salad bowl, toss the rinsed salad leaves with ½ the toasted Almonds, a drizzle of olive oil, and seasoning.

  7. TIME TO EAT

    Plate up a hearty portion of the creamy bake. Side with the dressed salad. Sprinkle over the remaining Almonds. Opa, Chef!

  • Almonds - 20g

  • Onion - 1

  • Carrot - 240g

  • Garlic Clove - 1

  • Free-range Wagyu Beef Mince - 300g

  • NOMU Moroccan Rub - 20ml

  • Beef Stock - 10ml

  • Tomato Passata - 200ml

  • Cake Flour - 60ml

  • Low Fat Fresh Milk - 200ml

  • Kale - 100g

  • Salad Leaves - 40g

  1. TOASTY Almonds

    Preheat the oven to grill or the highest setting. Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. TOMATO HEAVEN

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion & Carrot until golden, 8-10 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Stir in the stock, the tomato passata, a sweetener, and 450ml of water. Simmer until slightly reduced and thickened, 10-12 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.

  3. MAKE THE BECHAMEL

    Place a small pot over medium heat with 90g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.

  4. HAIL THE Kale

    Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.

  5. START LAYERING

    Pour a thin layer of the béchamel sauce into an ovenproof dish. Top with a thin layer of the Beef & tomato sauce. Repeat the layers until all ingredients have been used up. Top with the dressed kale. Grill in the hot oven until golden and the kale is cripsy, 5-8 minutes.

  6. NUTTY SALAD

    In a salad bowl, toss the rinsed salad leaves with ½ the toasted Almonds, a drizzle of olive oil, and seasoning.

  7. TIME TO EAT

    Plate up a hearty portion of the creamy bake. Side with the dressed salad. Sprinkle over the remaining Almonds. Opa, Chef!

  • Almonds - 30g

  • Onions - 2

  • Carrot - 360g

  • Garlic Cloves - 2

  • Free-range Wagyu Beef Mince - 450g

  • NOMU Moroccan Rub - 30ml

  • Beef Stock - 15ml

  • Tomato Passata - 300ml

  • Cake Flour - 90ml

  • Low Fat Fresh Milk - 300ml

  • Kale - 150g

  • Salad Leaves - 60g

  1. TOASTY Almonds

    Preheat the oven to grill or the highest setting. Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. TOMATO HEAVEN

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion & Carrot until golden, 8-10 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Stir in the stock, the tomato passata, a sweetener, and 600ml of water. Simmer until slightly reduced and thickened, 10-12 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water.

  3. MAKE THE BECHAMEL

    Place a small pot over medium heat with 120g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.

  4. HAIL THE Kale

    Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.

  5. START LAYERING

    Pour a thin layer of the béchamel sauce into an ovenproof dish. Top with a thin layer of the Beef & tomato sauce. Repeat the layers until all ingredients have been used up. Top with the dressed kale. Grill in the hot oven until golden and the kale is cripsy, 5-8 minutes.

  6. NUTTY SALAD

    In a salad bowl, toss the rinsed salad leaves with ½ the toasted Almonds, a drizzle of olive oil, and seasoning.

  7. TIME TO EAT

    Plate up a hearty portion of the creamy bake. Side with the dressed salad. Sprinkle over the remaining Almonds. Opa, Chef!

  • Almonds - 40g

  • Onions - 2

  • Carrot - 480g

  • Garlic Cloves - 2

  • Free-range Wagyu Beef Mince - 600g

  • NOMU Moroccan Rub - 40ml

  • Beef Stock - 20ml

  • Tomato Passata - 400ml

  • Cake Flour - 125ml

  • Low Fat Fresh Milk - 400ml

  • Kale - 200g

  • Salad Leaves - 80g

Frequently Asked Questions

What is the preparation time for Bechamel Beef Bake?

The preparation time for Bechamel Beef Bake with toasted almonds is between 25 and 45 minutes.

What is the total time required to make Bechamel Beef Bake with toasted almonds?

The total time required to make Bechamel Beef Bake with toasted almonds is between 40 and 60 minutes.

How many servings does Bechamel Beef Bake provide?

4 servings

What are the main ingredients in Bechamel Beef Bake?

Almonds, Beef, Beef Stock, Cake Flour, Carrot, Free-range Wagyu Beef Mince, Garlic Clove, Garlic Cloves, Kale, Low Fat Fresh Milk, NOMU Moroccan Rub, Onion, Onions, Salad Leaves, Tomato Passata

What is the nutritional information of Bechamel Beef Bake?

Calories: 819, Carbs: 59 grams, Fat: grams, Protein: 37.9 grams, Sugar: 22.7 grams, Salt: 925 grams

How do I prepare Bechamel Beef Bake?

TOMATO HEAVEN: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion & carrot until golden, 5-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Add the mince and the NOMU rub, working quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Stir in the stock, the tomato passata, a sweetener, and 300ml of water. Simmer until slightly reduced and thickened, 8-10 minutes. If the sauce reduces too quickly, lower the heat and add a splash of water. TOASTY ALMONDS: Preheat the oven to grill or the highest setting. Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. MAKE THE BECHAMEL: Place a small pot over medium heat with 60g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. HAIL THE KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. NUTTY SALAD: In a salad bowl, toss the rinsed salad leaves with ½ the toasted almonds, a drizzle of olive oil, and seasoning. TIME TO EAT: Plate up a hearty portion of the creamy bake. Side with the dressed salad. Sprinkle over the remaining almonds. Opa, Chef! START LAYERING: Pour a thin layer of the béchamel sauce into an ovenproof dish. Top with a thin layer of the beef & tomato sauce. Repeat the layers until all ingredients have been used up. Top with the dressed kale. Grill in the hot oven until golden and the kale is cripsy, 5-8 minutes.

What should be prepared from my kitchen to make Bechamel Beef Bake?

Almonds, Beef, Beef Stock, Cake Flour, Carrot, Free-range Wagyu Beef Mince, Garlic Clove, Garlic Cloves, Kale, Low Fat Fresh Milk, NOMU Moroccan Rub, Onion, Onions, Salad Leaves, Tomato Passata

How many calories does Bechamel Beef Bake have?

819 calories

How much fat content does Bechamel Beef Bake have?

grams

Woolies Products in this dish

Photo of Kale Min 300 g

Kale Min 300 G

Photo of Chopped Kale 180 g

Chopped Kale 180 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Ground Almonds 100 g

Ground Almonds 100 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 kg

Freshly Frozen Peas, Baby Carrots & Sweetcorn Kernels 1 Kg

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Raw Flaked Almonds 100 g

Raw Flaked Almonds 100 G

Photo of Raw Almonds 30 g

Raw Almonds 30 G

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Carrot & Celery Fingers 200 g

Carrot & Celery Fingers 200 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Medium Carrots 500 g

Medium Carrots 500 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Everyday Raw Almonds 1 kg

Everyday Raw Almonds 1 Kg

Photo of Cauliflower, Broccoli & Carrots 400 g

Cauliflower, Broccoli & Carrots 400 G

Photo of Carrot, Quinoa and Sesame Seed Cracker Cakes 80 g

Carrot, Quinoa And Sesame Seed Cracker Cakes 80 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

Views: 862