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Ingredients

  • 500g extra lean mince
  • 600g spud lite potatoes, cut into cubes
  • 250g sweet potato, cut into cubes
  • 1/2 cup almond milk
  • 1 clove garlic, crushed
  • 1/2 brown onion, diced
  • 1-2 tsp dried herbs of choice
  • 1 tbsp. gravy powder
  • 2 tbsp. tomato paste
  • 1 tbsp. water
  • 1/4 cup corn kernels
  • 1/2 cup mushrooms, sliced
  • 1 cup baby spinach
  • salt + pepper
  • 75g low-fat cheese

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Method

  1. Preheat oven to 180 degrees.
  2. Bring a medium to a large saucepan of water to a boil with a pinch of salt.
  3. Add in the potatoes and cook until soft.
  4. Drain the water and mash with the almond milk until smooth. Set aside.
  5. Heat a non-stick frypan over medium heat.
  6. Add in the onion and garlic and cook until the onion is translucent.
  7. Add in the mince and allow to brown.
  8. Add in the mushrooms, sauce, gravy powder, water and herbs.
  9. Simmer for 3-5 minutes.
  10. Add in the baby spinach and corn and take off the heat.
  11. Pour the mince into a baking dish.
  12. Top with the mashed potato and spread evenly. Sprinkle with the cheese.
  13. Bake for 25 minutes.

Allow cooling slightly before serving.

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Nutrition

Serves 5 

  • 294 calories
  • 7.7g fat
  • 26.1g carbohydrates
  • 29.7g protein

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