Shep­herd’s pie

Friday - - Recipe Cards -

Prep time: 20 mins Cook­ing time: 30 mins Serves 4

500g lean minced lamb 1/2 tsp ground cumin 1 tsp grated le­mon zest 1 tsp olive oil 1 onion, grated 2 gar­lic cloves, finely chopped 100g cour­gettes, grated and steamed 1 tbsp finely chopped fresh pars­ley 2 tbsp chopped fresh mint 1 tbsp le­mon juice 50g baby spinach, shred­ded 250g pre­pared mashed pota­toes

METHOD

1 In a pan, cook to­gether mince, cumin and le­mon zest un­til done, stir­ring oc­ca­sion­ally to en­sure that there are no lumps. Sea­son.

2 Mean­while, heat oil in a deep fry­ing pan and fry onion and gar­lic un­til soft and fragrant.

3 Add onion mix­ture to cooked mince along with the re­main­ing in­gre­di­ents, ex­cept mashed pota­toes.

4 Spoon the mince mix­ture into bowls and top with a por­tion of mashed pota­toes. Grill un­til the po­tato be­gins to brown slightly. Serve hot.

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