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  1. Home
  2. Dinner Tonight

Cheesy Lamb Potato Bake

So easy - and so yum! - by Kim Meredith
  • 28 Jul 2020
Cheesy Lamb Potato Bake
Prep: 20 Minutes - Cook: 40 Minutes - Easy - Serves 4 to 6
Proudly supported by

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

  1. 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.

  2. 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. 

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

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

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

  6. Serve with salad leaves.

Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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