600g bag frozen French Fries with Garlic, Herb and Twist of Lemon
500g lamb mince
1 red onion, finely chopped
410g can rich & thick chopped tomatoes and paste with mixed herbs
1/3 cup sundried tomato pesto
1¼ cups grated pizza cheese
½ medium green capsicum, cut into 1cm pieces
100g Greek-style feta, crumbled
¼ cup thinly sliced fresh mint
¼ cup pitted kalamata olives, halved
Cook fries according to packet directions.
Meanwhile, heat an oiled, medium, ovenproof frying pan over a medium to high heat. Add lamb. Cook, stirring to break up mince for about 3 minutes, or until changed in colour. Add onion. Cook, stirring, until lamb is well browned and onion is soft.
Stir in tomatoes and pesto. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened. Remove from heat.
Toss cooked fries and cheese in a bowl. Sprinkle over lamb mixture in pan.
Cook in a very hot oven (220C) for about 5 to 7 minutes, or until top is golden brown. Remove. Sprinkle with capsicum, feta, mint and olives. Serve.
TIP! For a change, try replacing with French fries with potato gems. Any variety of mince can be used, such as pork and veal, beef or chicken.