Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories538.2 kcal (27%)
Total Fat27.6 g (39%)
Carbs40.8 g (16%)
Sugars7.2 g (8%)
Protein30.2 g (60%)
Sodium621.6 mg (31%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Fry the onion, courgette and carrot in a casserole dish on a medium heat for 5 minutes, stirring regularly.
Step 2
Add the beef mince and fry until browned. Add garlic, honey and mixed herbs for the last 2 minutes.
Step 3
In the meantime, place the peeled whole potatoes into a saucepan of cold water and bring to the boil. Simmer on a medium heat for 12 minutes. Drain and leave to cool.
Step 4
Heat the oven to 180C.
Step 5
Stir in the passata, 100ml water, a crumbled beef stock cube and season.
Step 6
Simmer for 10 minutes until the sauce has thickened.
Step 7
Cut the potatoes width ways into slices around 1ck thick. Arrange a single layer over the bolognaise.
Step 8
Sprinkle with a generous layer of cheese and bake for 35 minutes or until the potato is tender and the cheese is golden brown.
Step 9
Leave to rest for 5 minutes before serving.
Notes
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