- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g pack minced lamb
- 3 tbsp Morroccan spice mix (we used Schwartz's)
- 400g can chopped tomato with garlic and onion
- 750g cooked potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
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.
Cooked potato makes a great standby for a quick supper. As well as an instant topping to a pie, leftover potatoes can be mixed with tinned fish for quick fishcakes or mixed with greens for bubble and squeak.