500g extra lean mince
600g spud lite potatoes, cut into cubes
250g sweet potato, cut into cubes
1/2 cup almond milk
1 clove garlic, crushed
1/2 brown onion, diced
1-2 tsp dried herbs of choice
1 tbsp. gravy powder
2 tbsp. tomato paste
1 tbsp. water
1/4 cup corn kernels
1/2 cup mushrooms, sliced
1 cup baby spinach
salt + pepper
Bring a medium to a large saucepan of water to a boil with a pinch of salt. Add on the potatoes and cook until soft. Drain the water and mash with the almond milk until smooth. Set aside.
Heat a non-stick frypan over medium heat. Add in the onion and garlic and cook until the onion is translucent. Add in the mince and allow to brown.
Add in the mushrooms, sauce, gravy powder, water and herbs. Simmer for 3-5 minutes. Add in the baby spinach and corn and take off the heat.
Preheat oven to 180 degrees.
Pour the mince into a baking dish. Top with the mashed potato and spread evenly. Sprinkle with the cheese.
Bake for 25 minutes.
Allow cooling slightly before serving.