Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
6
Low
Nutrition per serving
Calories207.6 kcal (10%)
Total Fat14.2 g (20%)
Carbs12 g (5%)
Sugars5.2 g (6%)
Protein9.1 g (18%)
Sodium108.4 mg (5%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel and cut potato into large chunks, boil in salted water until easily pierced with a knife, 12-15 minutes. Drain and return to pan, adding butter, milk and salt. Mash until smooth and stir through grated cheese.
Step 2
Finely chop carrot, onion, zucchini, garlic and celery. Roughly chop spinach.
Step 3
In a large frying pan, heat a drizzle of oil over a high heat, cooking onion, carrot, celery and zucchini until softened. Add garlic, rosemary and thyme and cook until fragrant.
Step 4
Add mince and cook until browned, 3-4 minutes. Reduce heat add add tomato paste, water and beef stock pot. Stir to combine, add spinach until just wilted.
Step 5
Preheat grill to medium-high. Transfer mixture into baking dish and spread potato on top. Sprinkle with cheese and grill until melted and golden, 5-10 minutes.
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