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Minced lamb & potato bake

Method

  • Heat a little oil in a large heavy-bottomed pot and gently sauté the garlic, carrot, celery, onion and bacon until tender, regularly stirring.
  • Add the mince and cook until it changes colour, mashing and stirring as you do so.
  • Then add the wine, stock and 1 cup tomato puree with the chutney, seasonings and bay leaves. Stir well and gently cook for about 45 mins until thick and fragrant, stirring and mashing now and again, and adding more puree if needed.
  • At the same time, cook the potatoes in lightly salted, boiling water for about 10 mins until just tender. Then drain well and slice, when cool enough to handle.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Spoon the mince mixture into a large gratin (or any ovenproof) dish. Smooth the mince and neatly layer the sliced potatoes on top, overlapping a bit. Scatter plenty of grated cheese over, sprinkle with a little cream and cook in the oven for about 20 mins until golden brown.
  • Serve with your favourite steamed green vegies or a simple salad on the side.
  • nb.  Minced beef could be used in place of the lamb.

Ingredients

  • vegetable oil
  • 2 garlic cloves, crushed
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 3 rindless bacon rashers, diced (optional)
  • ¾-1 kg minced lamb
  • ½-1 cup dry white wine
  • 1 cup beef stock
  • 1-1½ cups tomato puree
  • 3 tbsp tomato chutney
  • sea salt & freshly ground pepper
  • 2 bay leaves
  • 750 gm potatoes, peeled & halved
  • grated tasty cheese
  • cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 lb450 gm