I tried this last night, and it is absolutely delicious and so easy. I modified it to make it more WW friendly, and the kids loved it! It's very adaptable. It would serve 4 VERY generously. It served hubby and I, the kids, and 2 x leftovers.
It is also really cheap at around $10. I had most of it all on hand - I just had to buy the chickpeas!
Serves 4 (easily!) @ 8 points
or Serves 5 @ 6.5 points
or Serves 6 @ 5.5 points
or Serves 5 @ 6.5 points
or Serves 6 @ 5.5 points
INGREDIENTS
800g Sebago potatoes, peeled, quartered
1 tablespoons light marg
1/2 cup skim milk
2 garlic cloves, crushed
1 onion, finely chopped
500g lean beef mince (I make my own)
2 carrots, peeled, diced
1 cup vegetable or chicken stock (made from powder)
2 tablespoons harissa spice blend (or moroccan spice blend)
1 tablespoon plain flour
300g can chickpeas, rinsed, drained
1 zucchini, diced
1/2 cup frozen peas
2 tablespoons grated parmesan cheese
METHOD
1. Preheat oven to 180°C (fan-forced). Grease an 8-cup capacity ovenproof dish. Cook potatoes until tender, drain, mash and add marg and milk. Mix until smooth. Season with salt and pepper.
2. Heat a fry pan sprayed with cooking oil. Add garlic and onion. Cook for 2 minutes. Add mince. Cook, stirring with a wooden spoon, for 5 to 7 minutes or until browned. Add carrots, zucchini, stock, harissa and flour. Mix well. Simmer for 10 minutes or until mixture thickens.
3. Add chickpeas, and peas to mince mixture. Cook, stirring occasionally, for 2 minutes. Remove from heat.
4. Spoon mixture into dish. Top with mashed potatoes and parmesan. Bake for 20 to 30 minutes or until hot. Serve.
800g Sebago potatoes, peeled, quartered
1 tablespoons light marg
1/2 cup skim milk
2 garlic cloves, crushed
1 onion, finely chopped
500g lean beef mince (I make my own)
2 carrots, peeled, diced
1 cup vegetable or chicken stock (made from powder)
2 tablespoons harissa spice blend (or moroccan spice blend)
1 tablespoon plain flour
300g can chickpeas, rinsed, drained
1 zucchini, diced
1/2 cup frozen peas
2 tablespoons grated parmesan cheese
METHOD
1. Preheat oven to 180°C (fan-forced). Grease an 8-cup capacity ovenproof dish. Cook potatoes until tender, drain, mash and add marg and milk. Mix until smooth. Season with salt and pepper.
2. Heat a fry pan sprayed with cooking oil. Add garlic and onion. Cook for 2 minutes. Add mince. Cook, stirring with a wooden spoon, for 5 to 7 minutes or until browned. Add carrots, zucchini, stock, harissa and flour. Mix well. Simmer for 10 minutes or until mixture thickens.
3. Add chickpeas, and peas to mince mixture. Cook, stirring occasionally, for 2 minutes. Remove from heat.
4. Spoon mixture into dish. Top with mashed potatoes and parmesan. Bake for 20 to 30 minutes or until hot. Serve.
Notes and tips:
- I served with extra steamed vegetables.
- No doubt this is supposed to have lamb instead of beef, but the original recipe said beef, plus I don't tend to have a lot of lamb on hand.
- A few modifications you could make: - grate carrot and zucchini to "hide" the vegies more for the kids - make your own Moroccan spice instead of Harissa - I did! Here is a recipe (makes 8 tblsp)
- use half sweet potato/half regular potato
- make it a pasta bake and don't use the potato and use macaroni pasta instead (I'd say around 150g would be plenty) to mix through.
