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| Estimated Times |
Preparation time: 20
Cooking time: 25
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Ingredients
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1
2
3
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9
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225
250
servings
| 500 | g | Potatoes |
| 200 | g | Carrots |
| 1 | clove(s) | Garlic ~3 g |
| 1 | pcs. | Onion(s) ~75 g |
| 300 | g | Shredded beef |
| 1 | tbsp | Rape seed oil ~13.7 g |
| 0.5 | tsp | Sea salt ~2.8 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 1 | can(s) | Chopped tomatoes ~400 g |
| 0.5 | can(s) | Corn ~142.5 g |
| 10 | g | Frying/baking margarine 80% |
| 0.5 | dl | Semi-skimmed milk ~50 g |
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Directions
Peel the potatoes and carrots, halve the potatoes and dice the carrots. Cook the potatoes and carrots for approx. 25 mins. until tender enough to mash.
Slice the onion and garlic.
Heat the rape seed oil in a frying pan and add the meat, onion, salt, pepper and garlic and fry for 5 mins., then add the chopped tomato and sweetcorn, and simmer until the potatoes are done.
Drain the potatoes and carrots and add salt, margarine and milk, whisk to a creamy consistency.
Serve the mashed potato on a plate, topped with the beef and tomato sauce.
Tip
You can also add chilli to the dish, or use chopped tomatoes with chilli.
Nutritional data
654 Kcal Per Serving
F: 18 g, P: 45 g, C: 83 g, DF: 11 g
1,308 Kcal (77 Kcal/100 g)
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