Lamb with mashed potato
Cooking Instructions
- 1
Chop the potatoes (Peel them first if you prefer) into small chunks, put in a large saucepan with water and 1/2 tsp of salt. Cook until soft (15-20 mins).
- 2
Trim and grate the carrots.
- 3
Cook the lamb in a large frying pan (no oil, 4-5 mins). Drain off any excess fat.
- 4
Stir the carrot into the lamb mince, then add the dried oregano.
- 5
Pour in the chopped tomatoes, red wine and 100ml water + sugar. Bring to boil, stirring to mix. Reduce the heat to medium and simmer until thick (12-15 mins).
- 6
Trim the green beans and spring onions.
- 7
Back to the potatoes, add a knob of butter and a splash of milk. Season with salt and pepper. Mash the potato and add spring onion.
- 8
Pour the lamb mixture into an ovenproof dish and spread the mash out on top until it covers the lamb evenly. Bake until golden on top (12-15 mins).
- 9
Add the green beans to the pan with a splash of water. Pop a lid on the pan and steam-fry until tender (6-8 mins). Season with salt and pepper.
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