A fast and tasty Shepherd's pie that will fill up the whole family
Ingredients
- 4 tbsp olive oil
- 500g pack minced lamb
- 3 tbsp Morroccan spice mix (we used Schwartz's)
- 400g can chopped tomato with garlic and onion
- 750g cooked potato
Method
-
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.