• low fat 2.83g 2.83%
  • low sat fat 0.71g 0.71%
  • med salt 163.04mg 0.16%
  • low sugar 3.09g 3.09%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 200°C. Peel potatoes and chop into small cubes. Cook in a saucepan of boiling water until tender.
  2. Mash potatoes with milk and margarine and set aside.
  3. Chop the carrot, celery, zucchini, onion and garlic.
  4. Heat oil, cook carrot, celery, zucchini, onion and garlic for 10 minutes. Add mince, sauces and stock and cook, stirring until boiling. Simmer for 3 minutes.
  5. Spoon into a pie dish, top with mashed potato. Rake the surface with a fork to even out topping. Bake in oven for 15-20 minutes and serve with a garden salad.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
455.79g
100.00g
Energy (kJ)
1543.38kJ
338.61kJ
Protein (g)
20.19g
4.43g
Total fat (g)
12.91g
2.83g
- Saturated fat (g)
3.24g
0.71g
- Polyunsaturated fat (g)
1.34g
0.29g
- Monounsaturated fat (g)
7.08g
1.55g
Cholesterol (mg)
44.40mg
9.74mg
Carbohydrate-available (g)
40.21g
8.82g
CarbohydrateSE (g)
39.97g
8.77g
- Sugars (g)
14.08g
3.09g
Water (g)
370.13g
81.21g
Dietary fibre (g)
5.35g
1.17g
Thiamin (mg)
0.29mg
0.06mg
Riboflavin (mg)
0.30mg
0.07mg
Niacin (mg)
7.87mg
1.73mg
Niacin equivalents (mg)
12.28mg
2.69mg
Vitamin C (mg)
54.83mg
12.03mg
Total folate (ug)
77.86ug
17.08ug
Total vitamin A equivalents (ug)
337.11ug
73.96ug
Retinol (ug)
44.50ug
9.76ug
Beta carotene equivalents (ug)
1755.71ug
385.20ug
Sodium (mg)
743.12mg
163.04mg
Potassium (mg)
1512.00mg
331.73mg
Magnesium (mg)
79.92mg
17.53mg
Calcium (mg)
90.48mg
19.85mg
Phosphorus (mg)
302.69mg
66.41mg
Iron (mg)
4.39mg
0.96mg
Zinc (mg)
3.64mg
0.80mg

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Last updated:

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