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Lamb & potato bake

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

  • Prep: 10 mins
    Cook: 55 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 665
  • Carbohydrates 50
  • Saturated Fat 15
  • Sugar 14
  • Protein 31
  • Fat 39
  • Fibre 4
  • Salt 3.05

Nutrition per serving

  • Calories 665
  • Carbohydrates 50
  • Saturated Fat 15
  • Sugar 14
  • Protein 31
  • Fat 39
  • Fibre 4
  • Salt 3.05

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

Tip

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.

Method

  1. Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10-12 mins or until half-cooked. Drain.

  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.

  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.

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