1 Onion, finely sliced (s)
1 Knorr beef stockpot
1 Tbsp. Sweetener
2 carrots, thinly sliced (s)
2 large potatoes, boiled & mashed
6 SW meatballs (p)
100g frozen garden peas (f)
150mL boiling water
250g pot of Fromage frais (c)
S & P
Peel, cut & boil the potatoes, for 20mins then mash.
In a frying pan, sprayed with frylight, cook the meatballs while you make the onion gravy.
Cook the onions in a saucepan, sprayed with frylight, until soft, add a Knorr beef stockpot & 150mL of boiling water, add the sweetener, meatballs, bring to the boil then simmer while waiting for the potatoes to cook.
In a saucepan of water, cook the carrots for 10 mins, adding the peas after 5mins drain & set aside, keeping warm.
Add Fromage frais a Tbsp. at a time to the mash until it’s as smooth as you like!
Plate up, season & enjoy……
Credit: Pete’s Recipe Book