What you'll need

Serves 8

  • Light cooking spray
  • 400g lean, minced beef
  • 450g mushrooms, cleaned, stemmed and thinly sliced
  • Freshly ground black pepper
  • 85g cottage cheese (room temperature)
  • 225g ricotta cheese (room temperature)
  • 1/2 cup plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, beaten
  • 300g cheddar cheese, grated
  • 1 cup chopped spring onions (green part only)

The easy bit

  1. Grease a large rectangular baking dish with a light coating of cooking spray. Preheat oven to 175ºC.
  2. In a frypan over a medium heat, brown the mince for 4 to 6 minutes.
  3. Add mushrooms and saute until wilted (about 3 to 4 minutes).
  4. Season with black pepper. Remove from heat and cool slightly.
  5. In a large mixing bowl, combine the cottage cheese and ricotta cheese and mix thoroughly. Stir in the flour, baking powder and salt.
  6. Add the eggs, a little at a time, and mix until fully incorporated. Stir in the mince/mushroom mixture, grated cheese and green spring onions. Save a handful of grated cheese to sprinkle over the top of the mixture.
  7. Place into baking dish, sprinkle with remaining cheese and bake for about 45 minutes before serving.
  8. Spoon onto serving plates and serve immediately. Serve with stir-fried vegetables or a garden salad.