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| Estimated Times |
Preparation time: 15
Cooking time: 25
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Ingredients
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servings
| 400 | g | Hokkaido |
| 200 | g | Potatoes |
| 1 | pcs. | Onion(s) ~75 g |
| 2 | tbsp | Blended spread, 80% fat ~30 g |
| 400 | g | Minced beef 6-10% |
| 1 | can(s) | Chopped tomatoes ~400 g |
| 1 | tsp | Dried basil ~3 g |
| 1 | tsp | Oregano ~0.3 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 0.5 | dl | Skimmed milk ~50 g |
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Directions
Cut the hokkaido in half. Remove all the seeds with a spoon and peel the two halves. Weigh out 400 g and cut into chunks.
Peel and dice the potatoes. Place the potatoes in a pan of water (unsalted) and boil for 5 mins. Add the hokkaido to the pan and cook for approx. 20 mins. until both are tender.
Finely dice the onions and fry in a pan. Add the meat and brown. Then add the chopped tomatoes, basil and oregano. Season with salt and pepper. Allow to simmer for 10-15 mins.
Drain the potatoes and hokkaido and mash with an electric hand mixer or masher. Add the butter and continue to whisk/mash.
Gradually add the milk until the mash is the required consistency. Add salt to taste.
The dish can be served with ketchup.
Tip
Add 1-2 cloves of garlic to the meat sauce (optional).
Nutritional data
632 Kcal Per Serving
F: 33 g, P: 48 g, C: 40 g, DF: 6 g
1,265 Kcal (81 Kcal/100 g)
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| More statistics |
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