Lamb Mince and Potato Bake

Lamb Mince and Potato Bake
1 hr 20 min.


for 4 servings
5 cups floury potatoes (peeled and cut into chunks)
2 tablespoons butter
¼ cup milk
grated Nutmeg
1 egg (beaten)
2 carrots (diced)
1 small Turnip (rutabaga)
1 tablespoon Oil
4 cups minced lamb
1 onion (chopped)
1 cup peas
¼ cup lamb stock (or vegetable stock)
1 tablespoon tomato puree
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Preparation steps

Step 1/6
Put the potatoes in a saucepan and cover with cold water. Add a pinch of salt, cover and bring to a boil. Cook for about 25 minutes until tender.
Step 2/6
Drain the potatoes and mash with the butter, milk and season with salt, pepper and nutmeg. Beat in the egg.
Step 3/6
Blanch the carrots and turnip in boiling salted water for 8 minutes. Drain and set aside.
Step 4/6
Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.
Step 5/6
Heat the oil in a frying pan and add the lamb. Stir until browned, then stir in the onion, peas, stock and tomato purée.
Step 6/6
Tip into the baking dish. Spread the mashed potatoes over the meat and bake for 30-35 minutes until the potatoes are browned and the filling is piping hot.