This is such a delicious heart recipe, great for lunch, dinner or party dish. You can easily substitute other vegetables and create your own recipe. Also you can easily meal prep this dish the night before and just heat them up the next day without ruining the taste or texture of this dish.

Ingredients:

700g - 1000g Ground beef
1 large onion
2 tsp crushed garlic
250g cream cheese
Half a cabbage
2 medium carrots
3-4 celery stalks
1 tsp paprika
Salt and pepper to taste
Dash of oil
2 tsp thyme
Leftover Roast Potatoes (chopped)
5 eggs
1/2 cup milk
1 cup shredded Tasty cheese

Method:

1) Boil carrots, chop celery and finely chop cabbage. Put aside.

2) Fry crushed garlic in oil, then put in chopped cabbage, carrots and celery. It takes about 10 mins to cook the cabbage fully. Season them with salt, pepper and 1 tsp of thyme.

3) I chopped up the roast potatoes in small bite sizes. Then put them at the bottom of the baking dish. Once cabbage, carrots and celery are cooked. Put them on top of the roast potatoes as the second layer.

4) Mix eggs, milk and a pinch of salt and pour it on top of the cabbage mixture.

5) Dice onion, then fry them in oil with ground beef. Also season them with salt, pepper and 1 tsp thyme. Finally add cream cheese and mix it with the ground beef. Once cooked, add it on top of the cabbage and egg mixture.

6) Put the baking dish into the oven for 1 hour at 150 degrees.

7) Lastly add shredded tasty cheese until golden.

8) I serve this with salad on the side. Yummy!