- 700g potatoes
- 400g lean lamb mince
- 1 tsp cinnamon
- 660g jar tomato pasta sauce
- 350g pot ready-made cheese sauce or white sauce
- PLUS 1 tbsp olive oil
- STEP 1
Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10-12 mins or until half-cooked. Drain.
- STEP 2
Meanwhile, heat a little oil in a large non-stick frying pan. Brown the mince in 2 batches, breaking up any lumps with the back of a wooden spoon. Tip all the mince back into the pan, add the cinnamon and fry for 1 min. Pour in the tomato sauce and simmer for 5 mins. Slice the potatoes as thinly as you can without breaking the slices.
- STEP 3
Layer the mince and potatoes in a 1.5-litre baking dish. Season each layer and finish with a layer of potatoes. Spread the cheese or white sauce on top and bake for 35 mins until golden and the potatoes are tender.
LAMB, POTATO & PEA CURRY
Fry 2 sliced onions in 1 tbsp
vegetable oil until soft. Add the mince
and brown in 2 batches, breaking it up with a wooden spoon. Chop the potatoes into small cubes. Stir into the mince with the cinnamon and 3 tbsp curry paste and fry for 3 mins more. Add 400g can chopped
tomatoes and 300ml vegetable stock and simmer for 25 mins, with a lid on for the first 10 mins. Stir in 200g frozen
peas, cook for another 1-2 mins and serve with your preferred choice of rice.
Goes well with
Recipe from Good Food magazine, May 2010