One Dish Moroccan Beef and Veggie Stack

Directions

1. Preheat your oven to 200°C. In a mixing bowl, combine the beef mince with half of the Moroccan seasoning. Shape small portions of the beef into flat, round patties roughly the same size as your sliced vegetables.

2. In a large baking dish, arrange the ingredients vertically in alternating rows: a beef patty, onion slice, tomato slice, potato round, and carrot round. Repeat this pattern, packing the layers tightly until the dish is full.

3. Blend the passata with the remaining Moroccan seasoning until completely smooth. Pour the sauce evenly over the layered dish, making sure it sinks between the slices.

4. Wet a sheet of parchment paper, wring out the excess water, and tuck it tightly over the dish. Bake for 35 minutes covered. Remove the paper and bake uncovered for another 10 to 15 minutes, until the edges are golden brown and bubbling.

5. Spread a dollop of Greek yogurt mixed with chopped dill across each plate. Spoon the hot beef and veggie bake directly over the yogurt, drizzle with the pan juices, and garnish with fresh dill.