|Energy (Kcal) 452|
|Energy (KJ) 1889|
|Saturated Fat 9.6g||48%|
|Total Sugars 8g||8%|
Turn your oven to 200°C/Gas Mark 5.
Bring a medium sized pan of water to the boil, add the sliced potatoes and cook for 5 minutes, drain and leave to cool. In a large pan add 1 tbsp. of the olive oil and cook the onion, carrot and leek until they start to colour over a medium heat.
Now add the lamb and continue cooking for a couple more minutes before stirring in the flour. Deglaze with the Worcestershire sauce then pour in the lamb stock and bring to a steady simmer, add the rosemary, leave it ticking away and season to taste.
Now heat up the last of the olive oil in a large frying pan and cook the sliced blanched potatoes until they start to turn golden.
Pour the lamb into a medium sized oven dish, top with the potatoes, place in the oven and cook for 10-15 minutes.
This is perfect with pickled red cabbage or any vegetable of your choice.
400g baby/salad potatoes (such as Charlotte), sliced into 3
400g leftover roast lamb, cut into chunks
1 onion, roughly chopped
2 carrots, sliced thinly
1 leek, thinly sliced
2 rosemary sprigs
2tbsp olive oil
1tbsp Worcestershire sauce
1tsp plain flour
400ml lamb stock
Think cottage pie takes too long to cook? Think again with our 30 minute version that tastes just as good as you remember.
Low sat fat
Try out this recipe for a warm potato and tuna salad. A quick and healthy recipe for a winter evening.
"There’s nothing humble about this soup’s rich, creamy flavour – it tastes, remarkably, like mushrooms. And if it seems just a little too pared-back, it’s very easy to jazz it up with some nice finishing touches. Make sure the potatoes are well scrubbed before you peel them so the peels are very clean.
Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!
This campaign was originally produced in the framework of a programme co-financed by the European Union