Required cooking skill level
-
2-5
persons serving -
45
minutes preparation time
INGREDIENTS
- 1 kilo Potatoes
MEATY SPAGHETTI SAUCE
- 2 tablespoons Golden Fiesta Canola Oil
- 1 tablespoon Butter, melted
- ½ piece Onion, diced
- 1 teaspoon Garlic, minced
- ¾ cup Regular-size hotdogs, sliced
- 250 grams Ground beef
- 1 kilo UFC Spaghetti Sauce
- 1 tablespoon Water
- ¼ teaspoon Fine salt
- ¼ teaspoon Ground black pepper
- 1 tablespoon Butter, melted
- 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
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