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.

What are the main ingredients in Bechamel Beef Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter

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

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Butter

Serves 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.
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.
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.
HAIL THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.
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.
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!

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

Download the Recipe

Serves 2

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.
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.
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.
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.
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!

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

Download the Recipe

Serves 3

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.
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.
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.
HAIL THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.
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.
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!

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

Download the Recipe

Serves 4

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.
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.
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.
HAIL THE KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened.
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.
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!