INGREDIENTS

1. 1 kilo Potatoes

MEATY SPAGHETTI SAUCE

1. 2 tablespoons Golden Fiesta Canola Oil
2. 1 tablespoon Butter, melted
3. ½ piece Onion, diced
4. 1 teaspoon Garlic, minced
5. ¾ cup Regular-size hotdogs, sliced
6. 250 grams Ground beef
7. 1 kilo UFC Spaghetti Sauce
8. 1 tablespoon Water
9. ¼ teaspoon Fine salt
10. ¼ teaspoon Ground black pepper
11. 1 tablespoon Butter, melted
12. ½ cup Quickmelt cheese, grated

PREPARATION

• 1 Boil potatoes for about 20 minutes until tender when pierced with a fork. Remove, peel and mash with a fork. Set aside.
• 2 Heat Golden Fiesta Canola Oil and butter in a skillet.
• 3 Sauté the onion and garlic. Add the sliced hotdogs and fry for another minute.
• 4 Add the ground beef and cook until brown, about 5 minutes. Skim off the fat and return to heat.
• 5 Add the UFC Spaghetti Sauce and water. Season sauce with salt and pepper. Cover and simmer for 5 minutes to blend the flavors.
• 6 Grease a baking pan with butter. Preheat oven to 350°F.
• 7 Spread a 1-inch layer of mashed potatoes on the pan. Add a generous layer of Meaty Spaghetti Sauce.
• 8 Top with a 1-inch layer of mashed potatoes (B).
• 9 Add a layer of grated quickmelt cheese.
• 10 Bake the pie until golden brown, around 15 minutes