Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 11.92 dollar
Difficulty level: 3 out of 4
17 Ingredients
- 2 red potatoes
- 300grams green beans, steamed
- 1 small red capsicum, deseeded, finely diced
- 1/2 small cauliflower, cut into florets
- 1/4 cup parsley, chopped (to serve)
- 4 spring onions, thinly sliced
- 2 yellow squash, finely diced
- 100grams button mushrooms, finely chopped
- 5milliliter virgin olive oil spray
- 1tablespoons barbecue sauce
- 1 pinch pepper (for seasoning)
- 1tablespoons dijon mustard
- 500grams mince
- 1 egg, whisked
- 2tablespoons lemon thyme leaves
- 1 1/3 cup fresh white breadcrumbs
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
40.2grams
Fat
11.4grams
Carbs
64.8grams
Sugars
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Cook cauliflower in boiling water for 10 minutes or until soft. Drain and purée in a food processor. Cool.
Step 2 of 6
Preheat oven to 180°C. Grease a 22x11x7cm deep loaf tin and line with baking paper.
Step 3 of 6
Combine mince, spring onion, squash, capsicum, mushroom, breadcrumbs, egg, mustard, sauce, parsley and thyme in a large bowl. Stir in purée, season with salt and pepper and stir until well combined. Transfer to tin.
Step 4 of 6
Pierce potatoes a few times with a fork. Place onto microwave turntable. Cook on HIGH (100%) power for 3 minutes or until just tender. Cool and thinly slice.
Step 5 of 6
Layer potato slices over loaf, overlapping slightly. Spray with oil. Season. Bake for 40 minutes or until cooked through and potatoes are crisp and golden. Stand for 10 minutes before removing from tin.
Step 6 of 6
Serve with beans and garnish with parsley.
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