500g beef mince
350g jar Leggo’s Roasted
Vegetable Stir Through Sauce
60g baby spinach leaves
600g bag frozen Birds Eye
1 cup shredded Tasty cheese
Grease four ovenproof dishes (12/3 cup-capacity). Place on a large oven tray.
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.
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.
TIP: Scalloped potatoes are available in the freezer section of most major supermarkets. We used premium beef mince in this recipe.