Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 5.1 dollar
Difficulty level: 3 out of 4
12 Ingredients
- 2 no-added-salt tomato paste
- 1/3 cup skim milk
- 3 potatoes, washed, peeled and quartered
- 4 slices crusty sourdough bread
- 400grams no-added-salt diced Italian tomatoes
- 2/3 cup Macro textured vegetable protein
- 1tablespoons olive oil
- 1tablespoons rosemary leaves, chopped
- 3 cloves garlic, minced
- 200grams Woolworths Leafy Mix
- 160grams light tasty shredded cheese
- 1/2 carrot
Nutrition per serving
2350kJ / 562Cal
2350 Kilojoules or 562 Calories
27% of daily energy intake*
Protein
34.0grams
Fat
17.0grams
Carbs
68.8grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 180°C.
Step 2 of 5
Boil potatoes until tender, about 15 minutes. Drain well, then return to hot pan and mash. Add milk, in small amounts, and stir with a wooden spoon to incorporate. Season with pepper to taste.
Step 3 of 5
Meanwhile, place textured vegetable protein in a bowl and stir in 2/3 cup boiling water. Let stand for 5 minutes or until hydrated.
Step 4 of 5
Heat oil in a medium non-stick saucepan over medium heat. Add garlic and sauté for 1-2 minutes. Add tomato paste, carrot and tomatoes. Cook, stirring occasionally, until thickened. Stir in textured vegetable protein and rosemary and season with pepper to taste.
Step 5 of 5
Transfer mince mixture to a 2L ovenproof baking dish, top with mashed potato and sprinkle with cheese. Bake for 25 minutes or until golden on top. Serve with leafy mix and slices of crusty sourdough.
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