Ingredients
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
Method
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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.
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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.
Per serving
562 kcalories, protein 29g, carbohydrate 41g, fat 33g, saturated fat 11g, fibre 3g, sugar 3g, salt 3.62g
