Veggie Potato Bake

Always looking for ways to get more vegetables into my meals especially when attempting to follow Slimming World (loosely!)

450g White Potatoes/Sweet Potatoes or a mix
500g Passata
1 Courgette
1 Red Onion
2 Parnsips
1 small Turnip
1 Leek
3 Carrots
5 Closed Cup Mushrooms
150g Pork
Handful of spinach
Mixed Herbs/Garlic Salt
Stock Cube

Now I can never get my carrots and turnip soft so I actually started by steaming them first. I fried my onion in frylight until soft then added into the chopped mushrooms, courgette and leek. In a jug I mixed the passata, a stock cube, some hot water, a sprinkling of garlic salt and mixed herbs and stirred it around. As the frylight is useless after a while I poured a splash to sort of de-glaze the pan and help soften the mushrooms and courgette.

I mixed into the semi-soft carrot and turnip and added the chopped parsnips before pouring the passata mix on. I let it simmer until the parnips were soft and then added the spinach.

I put a mixture of white and sweet potatoes on to boil until very soft so that I could mash them. I poured the vegetable mix into an oven-proof dish and layered the mashed potatoes on top. I used a fork to create lines on the top to add a bit of crispiness and as a treat used 30g of grated cheddar on top.

This actually made more mix than I was expecting so I poured half into the baking dish and with the potato on top this came to 228 calories per portion (4 portions). The other half I mixed through with cooked pasta and made a pasta bake.

Picture to follow!