Lamb & Potato Bake
This hearty and comforting shepherd's pie recipe brings together layers of savory lamb mince cooked in a fragrant tomato sauce and topped with thinly sliced golden potatoes. Baked until bubbly and golden, this dish is a delicious twist on a classic favorite that's sure to warm you up on a cozy evening.
— Constant Cookbook
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
Instructions
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10-12 mins or until half-cooked. Drain.
- 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.
- 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.
Cook Time
55M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 665 calories
- Fat Content: 39 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 3.05 milligram of sodium
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