500g Lean Minced Steak
2 Large Onions (Finely Chopped)
470g Can Tomatoes (Whole)
¼ Teaspoon Mixed Herbs
1 Cup Milk
¼ Teaspoon Nutmeg
2 Tablespoons Parmesan Cheese (Grated)
1 Cup Rice
1 Clove Garlic (Crushed)
Salt & Pepper
1 Cup Water
1 Tablespoon Cornflour
60g Cheddar Cheese
2 Egg Whites
Add rice to large quantity of boiling salted water. When rice cooked drain the pot.
Add meat to a large frying pan, stand over high heat, stir until the meat is golden brown.
Add undrained tomatoes, water, mixed herbs and salt and pepper and stir until combined and bring to a boil, reduce heat, simmer covered for 30 minutes.
Cook until mixture is thick.
Spread half the rice over base of a greased ovenproof dish and spoon over half the meat mixture.
Repeat again rice and meat layer.
Place cornflour, milk and nutmeg in pan and stir until combined.
Stir over heat until sauce boils and thickens.
Season with salt and pepper
Add Parmesan cheese and continue stirring until combined then allow to cool.
Beat egg whites until soft peaks form and gently fold into sauce
Pour sauce over meat and sprinkle with Cheddar cheese.
Bake in a moderate oven for 30 minutes