cheesy mash

Serves 4


15 mins


20 mins



  • 2 Slices white bread, crusts removed
  • 125ml Full Cream Fresh Milk
  • 500g beef mince
  • 1 medium brown onion, finely diced
  • 1 garlic clove, crushed
  • 1 egg, lightly beaten
  • 1/3 cup basil leaves, finely chopped
  • 1/3 cup parsley leaves, finely chopped
  • salt and cracked black pepper, to taste
  • olive oil, for cooking
  • 500g jar tomato and basil pasta sauce
  • 500g Desiree (or other waxy) potatoes, peeled and cut into chunks
  • 250g parsnips, peeled and cut into small chunks
  • 1 cup Tasty Shredded Cheese

Step one

Soak bread in milk for 10 minutes until very soft, squeeze out milk and combine with mince, onion, garlic, egg and herbs in a bowl. Season to taste. Roll tablespoons of mixture into balls and set aside.

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Step two

Heat oil, over medium heat, in a large frypan and cook the meatballs, turning frequently, until browned. Pour over pasta sauce and 1/2 cup water and simmer for 10-15 minutes or until meatballs are cooked through.

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Step three

Meanwhile, boil or steam potatoes and parsnip for about 15 minutes or until cooked through and very tender. Drain and set aside for 5 minutes for the steam to evaporate from the potato. Return to saucepan and mash until smooth. Stir cheese into mash and season to taste. Serve topped with Italian Meatballs.

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