Directions:
- Pre-heat oven to 200 C / 400 F / Gas 6.
- Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
- Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils.
- Cover and simmer gently for 25 minutes.
- Remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish.
- Meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
- Drain well and mash with the butter and milk and mix well.
- Pile onto the mince mixture and sprinkle over the cheese. Bake for 15-20 minutes.
- Serve hot with a green vegetable.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.43 Kcal (2820 kJ) | ||
| Calories from fat | 388.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.13g | 66% | |
|---|---|---|---|
| Cholesterol | 95.87mg | 32% | |
| Sodium | 7557.84mg | 315% | |
| Potassium | 1081.2mg | 23% | |
| Total Carbs | 46.86g | 16% | |
| Sugars | 11.23g | 45% | |
| Dietary Fiber | 7.56g | 30% | |
| Protein | 27.65g | 55% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 4.4mg | 24% | |
| Calcium | 122.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 138.26 Kcal (579 kJ) | ||
| Calories from fat | 79.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 66% | |
|---|---|---|---|
| Cholesterol | 19.68mg | 32% | |
| Sodium | 1551.71mg | 315% | |
| Potassium | 221.98mg | 23% | |
| Total Carbs | 9.62g | 16% | |
| Sugars | 2.3g | 45% | |
| Dietary Fiber | 1.55g | 30% | |
| Protein | 5.68g | 55% | |
| Vitamin C | 1.8mg | 14% | |
| Vitamin A | 0.4mg | 71% | |
| Iron | 0.9mg | 24% | |
| Calcium | 25.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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