Cheesy beef and carrot stack

Author: Kelly Young - Chef

Photographer: Carolyn Robertson

Serves: 6

Time to make: 30 mins

Ingredients

More weights & measures

500g kumarasweet-potatoX (orange), scrubbed, chopped in cubes

spray oil

2 cloves garlic, crushed

500g lean beef mince

700g tomato passata

2 light plain or spinach wraps

3 carrots, scrubbed, grated

1 cup low-fat cottage cheese

⅓ cup parmesan cheese, grated

6 cups salad greens, to serve

Instructions

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1 Preheat oven to 180°C. Place kumara in a saucepan of water and bring to the boil. Cook until kumara is soft then mash.

2 Heat a non-stick saucepan over a medium-high heat. Add a little oil spray then garlic and mince and brown all over. Add passata and stir. Turn off heat.

3 Spray the base of a heatproof dish with oil. Lay 1 wrap on base then layer mince, mashed kumara and carrot on top. Spread all of the cottage cheese over another wrap then lay wrap, cottage cheese-side down, on top of carrot. Repeat layering: mince, mashed kumara then carrot on top. Finish with a layer of parmesan.

4 Cook in oven for 15 minutes. Season with black pepper and garnish with chopped fresh parsley, if preferred. Serve with salad.

Nutrition Info (per serve)

Calories 359 cal

Kilojoules 1500 kJ

Protein 33 g

Total fat 10 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 11 g

Dietary fibre 7 g

Sodium 450 mg

Calcium 180 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Dec 2011

One comment on Cheesy beef and carrot stack

Hilary Henderson May 22, 2021 at 9:48 pm #

I used a 400g tin of pasta sauce instead of the passata and it was plenty wet enough. It took a full half hour in the oven to heat through properly. Big serves.

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