Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 4.32 dollar
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 1/4 bunch continental parsley
- 840grams Woolworths baked beans
- 850grams Macro Organic no-added-salt cannelli beans, rinsed, drained
- 800grams Woolworths Italian diced tomatoes with onion, garlic & basil
- 500grams Woolworths Australian frozen carrot, peas & corn mix, blanched
- 675grams frozen Birds Eye potato gems
- 1 cup Woolworths shredded tasty cheese
Description
Our pom-pom pie recipe calls for perfectly crisped little potato gems topped on a vegetable-filled bake. With filling beans, this recipe is not only delicious but will keep you fuller for longer!
Instruction tip
Use-it-up tip:Turn leftover frozen vegetables into a soup or stir them through a chilli con carne dish just before serving.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Finely chop parsley stems, then coarsely chop leaves.
Step 2 of 4
Combine baked beans, cannellini beans and tomato in a 2L (8-cup) ovenproof baking dish.
Step 3 of 4
Add frozen vegetables and parsley stems and stir to combine.
Step 4 of 4
Using image as a guide, arrange potatoes facing upwards over top of bean mixture to cover. Bake for 20 minutes or until lightly golden-brown. Sprinkle with cheese and bake for a further 10 minutes or until cheese melts and potatoes are crispy. Serve sprinkled with remaining parsley.
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