Beef, cherry tomato and halloumi bake

Name: Beef, cherry tomato and halloumi bake
Cook time: 1 h
Yield: 4
Cuisine: Contemporary
Ingredients: 1 tbsp extra virgin olive oil; 500g beef mince; 1 brown onion, finely chopped; 3 garlic cloves, finely chopped; 1 carrot, finely diced; 2 celery stalks, finely diced; 1 zucchini, finely diced, optional; 1 tsp dried oregano; 1 tbsp butter; 350g jar stir-through tomato pasta sauce (see note); 400g can cherry tomatoes in juice; 1 tsp beef stock powder mixed with ½ cup water (see note); 2 cups baby spinach; sea salt flakes and cracked black pepper; 1 tbsp balsamic vinegar; 225g packet halloumi, cut into slices 1cm thick; 1 cup (about 115g) grated mozzarella; parsley leaves, roughly chopped, to serve; steamed rice or gluten-free toast to serve

Easy and flavour-packed, this one-pot meal gets deliciously cheesy on top – plus it’s naturally gluten-free.

Sarah Pound

June 3, 2025

This comforting beef, cherry tomato and halloumi bake comes together without fuss.Sarah Pound

easyTime:30 mins - 1 hourServes:4

Packed with rich flavours and a deliciously cheesy topping, this one-pot wonder feels comforting yet nutritious. Let it simmer, top with halloumi and mozzarella, then pop it under a hot grill for a golden, bubbly finish. Serve it with rice or crunchy gluten-free toast for a satisfying meal with minimal clean-up.

Ingredients

1 tbsp extra virgin olive oil
500g beef mince
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1 carrot, finely diced
2 celery stalks, finely diced
1 zucchini, finely diced, optional
1 tsp dried oregano
1 tbsp butter
350g jar stir-through tomato pasta sauce (see note)
400g can cherry tomatoes in juice
1 tsp beef stock powder mixed with ½ cup water (see note)
2 cups baby spinach
sea salt flakes and cracked black pepper
1 tbsp balsamic vinegar
225g packet halloumi, cut into slices 1cm thick
1 cup (about 115g) grated mozzarella
parsley leaves, roughly chopped, to serve
steamed rice or gluten-free toast to serve

Method

Step 1
Heat the oil over high heat in a large, oven-proof frypan or saucepan. Add the mince and cook, breaking up the chunks with a wooden spoon, for 5 minutes or until browned. Add the onion and garlic and cook, stirring, for 3 minutes. Then add the carrot, celery and zucchini (if using). Cook, stirring occasionally, for 3-4 minutes. Add the oregano and butter and stir until butter has melted.
Step 2
Add the pasta sauce, canned tomatoes, stock and water. Bring to a boil, then reduce the heat to a gentle simmer and cook for 15-20 minutes until the sauce has reduced and is flavoursome.
Step 3
Ten minutes before the sauce has finished simmering, turn the grill to high.
Step 4
Once the sauce has finished simmering, stir through the spinach and balsamic vinegar and season well with sea salt and black pepper. Place the halloumi slices on top of the mince and sprinkle with mozzarella. Place under the grill for 4-6 minutes or until the cheese is golden and bubbling. Sprinkle over parsley leaves and serve immediately.