Name: Lamb & potato bake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
Ingredients: 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

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Lamb & potato bake

Lamb & potato bake

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 55 mins

A star rating of 4.2 out of 5.32 ratingsRate

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A classic combination of flavours for a comforting family meal, with just five ingredients

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Pear & chocolate pudding

A star rating of 4.2 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal665
fat39g
saturates15g
carbs50g
sugars14g
fibre4g
protein31g
salt3.05g

Method

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, May 2010

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A star rating of 4.2 out of 5.32 ratings

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