- 700g desiree potatoes, peeled
- 1 tablespoon reduced-fat spread
- 1/2 cup hot trim milk
- 600g extra-lean beef mince
- 2 x 420g cans no-added-salt diced tomatoes
- 140g tub no-added-salt tomato paste
- 1/3 cup grated reduced-fat cheese
Total fat 15.1g
Saturated fat 6.6g
Dietary fibre 4.9g
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.
Hanu de Jong
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