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Lamb & Mushroom Bake with Rosemary Potato Topping
You can’t beat a baked dish for feeding the family – and this is one of the best, made oh-so-easy for you with DOLMIO red and white sauces for lasagne. |
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Serves: 4 
Preparation time: 25 mins
Cooking time: 1 hour
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Directions
- Par-boil the potatoes in lightly salted boiling water for 10 minutes. Drain well, then leave to cool.
- Meanwhile, heat a large non-stick frying pan or saucepan and add the mince, a handful at a time, cooking until browned. Add the onion, garlic and mushrooms, cook for 2 minutes, then add the jar of DOLMIO red sauce for lasagne. Simmer gently for 10 minutes.
- Pre-heat the oven to 190°C / fan oven 170°C / Gas 5.
- Tip the mince mixture into a large rectangular baking dish. Slice the potatoes and arrange them in an overlapping layer over the mince, then pour the jar of DOLMIO white sauce for lasagne evenly over the surface. Sprinkle with the rosemary.
- Bake for 35-40 minutes until golden brown and bubbling.
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Ingredients
- 750g potatoes, peeled and halved
- Pinch salt
- 500g minced lamb
- 1 large onion, chopped
- 1 garlic clove, crushed
- 150g closed cup mushrooms, sliced
- 500g jar DOLMIO red sauce for lasagne
- 470g jar DOLMIO white sauce for lasagne
- 2 tsp chopped fresh rosemary
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Cook’s tips: Another time, make this recipe with beef mince instead of lamb. You could add chopped carrots and courgettes to the mince mixture as a change from mushrooms, or use them as well as mushrooms to increase your vegetable intake.
Cals per serving: 560
Fat per serving: 25g
(10g unsaturated fat)
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