1.25kg Spud Lite Potatoes, unpeeled
1tsp olive oil
1 leek, halved lengthways, finely sliced
2 cloves garlic, crushed
400g extra lean beef mince
2 Tbsp light gravy powder
400g can no added salt chopped tomatoes
1 Tbsp Worcestershire sauce
250ml (1 cup) water
2 carrots, coarsely grated
2 zucchini, coarsely grated
2 cups baby spinach leaves
1 Tbsp light margarine
60ml (1/4 cup) skim milk, warmed
2 Tbsp chopped herbs (such as parsley and chives)
60g (1/2 cup) grated reduced-fat cheese
Parsley leaves, to serve (optional)
Cook potatoes in a medium saucepan of boiling water for 20 minutes or until very tender. Drain.
Meanwhile, heat oil in a large, non-stick frying pan over medium heat. Add leek and garlic. Cook, stirring occasionally, for 7-8 minutes or until leek softens. Raise heat to high. Add mince. Cook, stirring, for 2-3 minutes or until mince changes colour. Stir in gravy powder, tomato, Worcestershire sauce and water. Bring to a simmer. Stir in carrot and zucchini. Reduce heat to medium-low and cook, covered, for 10 minutes. Remove lid and continue to cook for a further 5 minutes. Stir in spinach.
Preheat oven to 190°C (fan-forced). Peel potatoes and return to pan. Add margarine and mash until smooth. Stir in milk, herbs and half the cheese.
Spoon mince mix into ovenproof 2.5L dish. Place on baking tray lined with baking paper Spoon mash on top and spread evenly. Rough up surface with a fork. Sprinkle over rest of cheese. Bake 20-25 minutes or until top is light golden brown. Top with parsley, if desired. Serve.
Per serve 1960kj
Total fat 12g (sat 5g)
Carb exchanges 3
GI estimate medium