(at time of publication)
- 700g desiree potatoes, peeled
- 1 tablespoon reduced-fat spread
- ½ cup hot skim milk
- 600g extra-lean beef mince
- 2 x 420g cans no-added-salt diced tomatoes
- 140g tub no-added-salt tomato paste
- ⅓ cup grated reduced-fat cheese
1 Preheat oven to 200°C. Place potatoes in a saucepan and cover with cold water. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes, or until potatoes are tender. Drain. Return to saucepan. Add spread and milk. Mash until smooth.
2 Meanwhile, heat a large non-stick frying pan over medium heat. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes, or until brown. Add tomatoes and tomato paste. Bring to the boil. Reduce heat to low and simmer for 5 minutes, or until thick.
3 Spoon mince mixture into a 6-cup capacity ovenproof dish. Top with mashed potato. Sprinkle with cheese. Bake for 30 minutes, or until cheese is melted and potato is golden brown. Serve.
Nutrition Info (per serve)
Total fat 15.1g
–Saturated fat 6.6g
Dietary fibre 4.9g
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