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 cup grated pizza cheese
600g packet frozen scalloped potatoes
Mixed salad leaves, to serve
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.
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.
Whisk yoghurt with egg in a large jug. Stir in cheese.
Spoon lamb mixture into an oiled, ovenproof dish (10-cup capacity). Dollop with yoghurt mixture. Arrange frozen potatoes evenly over top.
Cook in a moderate oven (180C) for about 35 to 40 minutes, or until browned and potato is tender. Remove.
Serve with salad leaves.