500 g beef mince
350 g jar tomato and chargrilled vegetable pasta sauce
60 g fresh baby spinach leaves
600 g frozen scalloped potatoes
1 cup shredded tasty cheese
- Grease four ovenproof dishes (1 2/3 cup-capacity). Place on a large oven tray
- Heat 1 tbsp oil in a large, non-stick frying pan over a high heat. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned. Stir in sauce and ¼ cup water. Bring to boil. Add spinach. Stir until wilted. Season with salt and pepper. Remove from heat.
- Divide beef mixture evenly among prepared dishes. Arrange potatoes, slightly overlapping, over beef mixture. Sprinkle evenly with cheese.
- Cook in a hot oven (200C) for about 30 to 35 minutes, or until potatoes are tender and cheese is golden. Serve.