Lamb and Potato pie

Ingredients

• lean minced lamb250g
• large onion, chopped.5 piece
• carrot, chopped1 piece
• celery stick, chopped1 piece
• lamb stock200ml
• Worcestershire sauce.5 tbsp
• tomato puree.5 tbsp
• potatoes, peeled and chopped450g
• butter25g
• milk25ml

Instructions

1. 1

   Step 1

   Preheat oven to 200°C (400°F).

2. 2

   Step 2

   In a large pan, brown the minced lamb. Drain off any excess fat.

3. 3

   Step 3

   Add chopped onions, carrots, and celery to the pan and cook until softened.

4. 4

   Step 4

   Stir in lamb stock, Worcestershire sauce, and tomato puree. Bring to a simmer and cook for 20 minutes.

5. 5

   Step 5

   Meanwhile, boil the potatoes until tender. Drain and mash with butter and milk.

6. 6

   Step 6

   Spoon the lamb mixture into an ovenproof dish.

7. 7

   Step 7

   Top with the mashed potatoes, and rough up the surface with a fork.

8. 8

   Step 8

   Bake for 20-25 minutes, or until the topping is golden brown and bubbling.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lamb and Potato pie can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.