Ingredients

• 1/2 zucchini, diced
• 80g Mozzarella Shreds
• 1 red pepper, diced
• 2 medium carrots, diced
• 1/2 cup cauliflower, finely chopped
• 1/2 leek, chopped
• 2 medium sweet potato, diced
• 30g butter
• 8-10 olives
• 1 tbsp Worcestershire sauce
• 1/2 tbsp garlic paste
• 2 Marinara Minis

Method

• In a large bowl, mix sweet potato with 1 tbsp oil. Season with salt and pepper. Microwave for 6-7 minutes until soft.
• In a large frying pan, heat 1 tbsp olive oil. Add peppers, carrot, cauliflower and leek. Season and add garlic paste. Sauté for 5-7 minutes.
• Add zucchini and sauté for 6-7 minutes. Add tomatoes and 120ml water. Add olives and bring to the boil. Cover and simmer until vegetables are tender.
• Add butter to potato and mash. Preheat oven to 180’F. Portion out 6 large or 10 small pies in individual ramekin dishes. Evenly distribute mash on top. Top with cheese.
• Bake for 7-10 minutes.
• Top with dried herbs (optional).
• Eat straight away or freeze up to one month.

Makes: 6 miniature bakes

Nutritional Information:

• Calories: 190 kcals
• Phe: 94 mg
• Protein: 2.3 g