One Pot Beef, Tomato & Halloumi
This One Pot Beef, Tomato & Halloumi is a hearty, comforting family favourite that’s perfect for busy weeknights. It’s packed with rich Mediterranean flavours, think tender beef mince simmered in a tomato and herb-infused sauce, combined with wholesome vegetables and risoni, and finished with golden, bubbling halloumi on top. The best part? It all comes together in just one pot, making cooking and cleaning a breeze.
This dish is perfect for families or anyone who wants a filling meal that’s big on flavour but simple to prepare. The risoni (orzo pasta) soaks up the sauce beautifully, giving you a thick, almost risotto-like texture that’s both comforting and satisfying. The halloumi adds a salty, creamy finish that makes the whole dish feel special without any extra effort.
It’s also a brilliant make-ahead recipe. You can cook everything up to the point before adding the halloumi, then refrigerate or freeze it. When you’re ready to serve, simply reheat, add the cheese, and pop it in the oven until golden and bubbling. This makes it ideal for meal prepping or hosting, a one-pot wonder that looks and tastes like you’ve put in much more effort than you have!
Whether you’re cooking for your family, entertaining guests, or just craving a bowl of something hearty, this dish will hit the spot every time.
One Pot Beef, Tomato & Halloumi
Rate this RecipeIngredients
- 1 tablespoon extra virgin olive oil
- 1 leek white part only, sliced
- 3 cloves garlic finely chopped
- 1 tablespoon italian herbs dried
- 500 g beef mince
- 1 zucchini chopped
- 1 1/2 cups mushrooms chopped
- 350 g stir-through pasta sauce jar of your choice
- 400 g canned crushed cherry tomatoes
- 2 cups chicken stock or veggie or beef stock
- 1 cup risoni orzo pasta
- 1 cup baby spinach
- sea salt & cracked black pepper
- 225 g halloumi cheese cut into 1 cm thick slices
- basil leaves for garnish
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Heat the olive oil in an ovenproof saucepan over medium heat. Add the leek and garlic and stir for 2 minutes. Add the dried herbs and stir for 1 minute. Add the mince and break it up with a wooden spoon. Cook for 5 minutes. Add the zucchini and mushrooms (and a little more oil if needed) and stir for 3–5 Minuten until they are soft and colouring.1 tablespoon extra virgin olive oil, 1 leek, 3 cloves garlic, 1 tablespoon italian herbs, 500 g beef mince, 1 zucchini, 1 1/2 cups mushrooms
- Tip in the pasta sauce. Fill the jar up with water, give it a good shake and pour it into the pot. Add the cherry tomatoes and stock and cook for 5 Minuten. Stir through the risoni and spinach and season well.350 g stir-through pasta sauce, 400 g canned crushed cherry tomatoes, 2 cups chicken stock, 1 cup risoni, 1 cup baby spinach
- Place the halloumi pieces on top (so they aren’t submerged too much in the liquid) and place in the oven. Cook for 30 Minuten (or until the risoni is cooked). Feel free to add a little more water or stock if the risoni is soaking up too much liquid.225 g halloumi cheese
- To brown up the halloumi at the end, either crank the oven up to 220°C conventional (200°C fan-forced) for 10 Minuten or place the pot under a hot grill for 5–8 Minuten. Just watch it doesn’t burn.225 g halloumi cheese
- Remove from the heat, scatter with basil leaves, season and serve. You can always add some grated parmesan if you want a little extra flavour.basil leaves
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