Mince and Mushroom Tomato Bake recipe

A hearty savoury bake with seasoned mince, mushrooms and tomatoes in a rich tomato sauce, finished with crispbakes for a comforting crunch.

45 min · Easy · British Jump to method

Mince and Mushroom Tomato Bake

Ingredients

4 servings
  • 500g Mince
  • 250g Mushrooms
  • 300g Tomatoes
  • 200g Tomato sauce
  • 6 Crispbakes
  • 1 tsp Salt
  • 1 tsp Black pepper
Nutrition Per serving
Calories 445 kcal
Protein 29 g
Carbohydrates 32 g
Fat 22 g
Saturated fat 8.2 g
Fibre 4.3 g
Sugar 10.5 g
Sodium 720 mg

Why this works

A protein-rich savoury bake with moderate energy, but it is relatively high in salt and saturated fat depending on the mince used.

Protein from mince. Beef mince provides a substantial amount of protein, supporting muscle maintenance and satiety.

Tomatoes and mushrooms. Tomatoes contribute vitamin C and lycopene, while mushrooms add B vitamins and a small amount of potassium.

Salt content. 1 tsp of added salt raises sodium noticeably, so this dish may not suit a low-sodium diet unless reduced.

Method

  1. Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
  2. Brown the mince in a large frying pan over a medium-high heat, breaking it up as it cooks.
  3. Add the mushrooms and cook until they begin to soften.
  4. Stir in the tomatoes and tomato sauce, then simmer until the mixture thickens slightly.
  5. Transfer to a baking dish and top with crushed crispbakes.
  6. Bake for 15–20 minutes until bubbling and the top is crisp and golden.
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