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Beef mac ’n’ cheese pot pies
Beef mac ’n’ cheese pot pies
·
Serves 4
·
Prep 30 minutes
·
Cook 20 minutes
Ingredient
·
1 tablespoon olive oil
·
500g beef mince
·
700g jar tomato pasta sauce with herbs
·
2 cups milk
·
Extra 1 teaspoon olive oil
·
170g packet macaroni cheese
·
¾ cup finely grated parmesan
·
100g mixed salad leaves, to serve
Recipe
1.
Heat the oil in a frying pan over medium-high
heat. Add mince. Cook, breaking up mince with wooden spoon, for 6 to 8 minutes
until browned. Add the tomato sauce and ½ cup cold water. Bring to the boil.
Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes or
until mixture has thickened.
2.
Preheat the oven to 200°C/180°C fan-forced.
Place milk and extra oil in a saucepan over medium heat. Bring to the boil. Add
macaroni cheese, stirring to combine. Bring to the boil. Reduce heat to low.
Simmer for 4 to 6 minutes, stirring occasionally, until just tender and still
creamy. Remove from the heat. Season with pepper.
3.
Spoon the mince mixture into four 2-cup-capacity
ovenproof dishes. Top with macaroni cheese. Sprinkle with parmesan. Place
dishes on a baking tray.
4.
Bake for 20 minutes or until pasta is golden and
mixture is bubbling around the edges. Serve with salad leaves.
Nutrition: (per serve) 2272kJ; 30.9g
fat; 12.5g sat fat; 42.2g protein; 22.1g carbs; 5.8g fibre; 101mg chol; 1360mg
sodium.
Cook’s note We used Woolworths brand.
Ingredient quantities and instructions may vary among brands.
