Ingredients
500g beef mince
350g jar Leggo’s Roasted
Vegetable Stir Through Sauce
60g baby spinach leaves
600g bag frozen Birds Eye
Scalloped Potatoes
1 cup shredded Tasty cheese
Method
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Grease four ovenproof dishes (12/3 cup-capacity). Place on a large oven tray.
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Heat 1 tblsp 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 1⁄4 cup water. Bring to boil. Add spinach. Stir until wilted. Season with salt and pepper. Remove from heat.
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Divide beef mixture evenly among prepared dishes. Arrange potatoes, slightly overlapping, over beef mixture. Sprinkle evenly with cheese.
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Cook in a hot oven (200C) for about 30 to 35 minutes, or until potatoes are tender and cheese is golden. Serve.
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TIP: Scalloped potatoes are available in the freezer section of most major supermarkets. We used premium beef mince in this recipe.
