Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 5milliliter extra virgin olive oil cooking spray
- 1 brown onion, finely chopped
- 1 carrot, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, crushed
- 400grams lean beef mince
- 400grams no-added-salt diced tomatoes
- 1/4 bunch continental parsley, leaves picked
- 500grams white washed potatoes, peeled, chopped
- 1 cup light smooth ricotta
- 3/4 cup shredded light tasty cheese
Nutrition per serving
1870kJ / 448Cal
1870 Kilojoules or 448 Calories
21% of daily energy intake*
Protein
35.0grams
Fat
21.4grams
Carbs
27.8grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Like a juicy bowl of spaghetti bolognese in a self-serve size, these mash-topped pot pies make the perfect lunch for kids and adults alike.
Method
Step 1 of 3
Spray a large, deep frying pan with oil. Heat over medium-high heat. Add onion, carrot and celery. Cook for 5 minutes or until softened. Add garlic. Cook, stirring for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add tomato and half of the parsley. Bring to the boil. Remove from heat.
Step 2 of 3
Meanwhile, place potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 minutes or until potato is tender. Drain. Mash potato until smooth. Add cheeses and stir until well combined. Season with pepper.
Step 3 of 3
Spoon mince mixture among 4 x 2-cup capacity ramekins. Top with mash and spray with oil. Bake for 20 minutes or until golden. Sprinkle with remaining parsley. Serve.
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