Welsh Lamb and Leek Potato-Topped Bake
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Ingredients
- 500 g lamb mince
- 2 leeks, sliced
- 2 carrots
- 300 ml lamb stock
- 1 tbsp worcestershire sauce
- 700 g potatoes
- 30 g butter
- 50 ml whole milk
Nutrition (per serving)
- Calories
- 534 kcal
- Protein
- 29.1 g
- Carbohydrate
- 33.7 g
- of which sugars
- 6.8 g
- Fat
- 29.9 g
- of which saturates
- 15 g
- Fibre
- 6.6 g
- Salt
- 1.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the lamb mince in a large pan over a high heat until no pink remains, breaking it up as it cooks.
- 2
Add the sliced leeks and carrots and cook for 6 minutes until starting to soften.
- 3
Pour in the lamb stock and worcestershire sauce, bring to a simmer, cover and cook for 20 minutes.
- 4
Meanwhile, peel and chop the potatoes and boil for 15-18 minutes until tender, then drain and mash with the butter and whole milk.
- 5
Spoon the lamb and leek mixture into an ovenproof dish and top with the mashed potato, spreading it to the edges.
- 6
Bake at 200C (180C fan, gas 6) for 20 minutes until the top is golden.
- 7
Rest for 5 minutes before serving.
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