4 tbsp olive oil
500g pack minced lamb
3 tbsp moroccan spice mix (we used schwartz’s)
400g can chopped tomatoes with garlic and onion
750g/1lb 10oz cooked potato
Heat 1 tbsp olive oil in a large non-stick frying pan, then fry the lamb and half the spice mix over a high heat for 8 mins until browned. Tip in the tomatoes, then season and simmer for 20 mins until thick. Meanwhile, crush the potatoes with the remaining oil and spice mix.
Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes. The pie can now be cooled and frozen for up to a month. grill for 8 mins until the potatoes are crispy and golden.
562 kcalories, protein 29g, carbohydrate 41g, fat 33g, saturated fat 11g, fibre 3g, sugar 3g, salt 3.62g