Using a range of supermarket ingredients, this easy mid-week dinner is a winner in more ways than one. And for something different, why not try frozen hash brown patties from your local supermarket?
8 frozen bubble and squeak patties
1 tblsp slice oil
1 onion, finely chopped
2 cloves garlic, crushed
500g lamb mince
500g jar tomato and capsicum pasta sauce
2 tsps Worcestershire sauce
1 cup grated Tasty cheese
Place patties in a singe later on a large oven tray lined with baking paper.
Cook in a very hot oven (220c) for 10 minutes. Remove. Break each patty in half.
Meanwhile, heat oil in a large non-stick frypan over a medium heat. Add the onion and garlic. Cook, stirring occasionally, until soft. Add lamb. Cook, stirring to break up mince, for about 5 minutes or until browned.
Stir in combined sauces and 1/2 cup water. Bring to boil. Boil, stirring occasionally, for about 3 minutes, or until sauce is thickened. Transfer to a large ovenproof dish (10-cup capacity).
Arrange patties, slightly overlapping over top. Sprinkle with cheese.
Cook in a very hot oven (220c) for about 15 minutes or until top is golden brown. Serve.