Ingredients
Contains: Gluten, Milk, Fish, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 628.8
- total 3772.9
- Protein
- 26 g
- total 156 g
- Carbs
- 39.8 g
- total 238.8 g
- Fat
- 41 g
- total 245.9 g
Estimated · based on 13 of 15 ingredients
Method
- 1
- potato1 kg
- butter60 g
- milk5⅓ tbsp
Mash the potatoes — Boil the potatoes in salted water for 20 minutes until tender, then drain and mash with the butter and milk. Season well.
- 2
- ground lamb700 g
- carrot2
- onion1
- garlic2
- olive oil2 tbsp
Brown the lamb — Heat the oil and soften the onion, carrot, and garlic for 8 minutes. Add the lamb and brown for 6 minutes, breaking it up.
- 3
- frozen peas150 g
- tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- fresh rosemary1 tbsp
- beef stock4 dl
Simmer the filling — Stir in the tomato paste, Worcestershire sauce, rosemary, stock, and peas. Simmer for 15 minutes until rich and thickened.
- 4
- ground lamb700 g
Top and bake — Spoon the lamb into a baking dish, top with mash and fork the surface. Bake at 200°C for 25 minutes until golden.
I made this
No photos yet — be the first to share yours.
Ratings & reviews
Write a reviewNo ratings yet — be the first to cook it.