Name: Cheesy Lamb Potato Bake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 to 6
Ingredients: 1 large red onion, finely chopped; 3 cloves garlic, crushed; 500g lamb mince; 1 teaspoon mixed spice; 400g can diced tomatoes; 350g jar Leggo’s Stir Through Roasted Vegetables sauce; ½ cup Greek yoghurt; 1 egg; 1 cup grated pizza cheese; 600g packet frozen scalloped potatoes; Mixed salad leaves, to serve

Cheesy Lamb Potato Bake

So easy - and so yum!

4 to 6

Prep

20M

Cook

40M

Total

Skip to Recipe

TIP! Frozen scalloped potatoes are available in the freezer-section of most major supermarkets. If you prefer, replace with waffle-cut fries. Any flavoured pasta sauce can be used instead of the stir-through sauce.

Ingredients

1 large red onion, finely chopped

3 cloves garlic, crushed

500g lamb mince

1 teaspoon mixed spice

400g can diced tomatoes

350g jar Leggo’s Stir Through Roasted Vegetables sauce

½ cup Greek yoghurt

1 egg

1 cup grated pizza cheese

600g packet frozen scalloped potatoes

Mixed salad leaves, to serve

Method

Heat an oiled, large frying pan over a medium to high heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add lamb. Cook, stirring to break mince for about 5 minutes, or until browned. Add mixed spice. Cook, stirring for 1 minute.

Add tomatoes, sauce and ½ cup water. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened. Remove from heat.

Whisk yoghurt with egg in a large jug. Stir in cheese.

Spoon lamb mixture into an oiled, ovenproof dish (10-cup capacity). Dollop with yoghurt mixture. Arrange frozen potatoes evenly over top.

Cook in a moderate oven (180C) for about 35 to 40 minutes, or until browned and potato is tender. Remove.

Serve with salad leaves.

Kim Meredith