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Cook's Tip :

If you don't fancy a cheesy chip topping, use traditional mash and add some grated Cheddar. The mince mixture is also great served over pasta.

Ingredients :
  • 500g Lamb mince, thawed if frozen
  • 1 medium onion, peeled and chopped
  • 500g jar pasta sauce for Bolognese
  • 3 medium carrots, peeled and diced
  • 1 tbsp Worcestershire sauce
  • 150g frozen peas

For The Topping:

  • 500g frozen extra-thin oven chips (such as French fries)
  • 100g Cheddar cheese, grated
Directons :

Tip the mince and onion into a frying pan and cook over a medium heat for 4-5 minutes until the lamb loses its pink colour and the onion softens, stirring regularly.

Add pasta sauce to the pan. Half fill the empty jar with cold water and stir in. Add carrots and Worcestershire sauce. Allow to bubble gently on the stovetop for 15 minutes, stirring occasionally. Preheat oven to 240°C/Gas 9/fan oven 220°C or according to chip pack instructions.

Stir peas into mince and tip the mixture into a large, shallow ovenproof dish or 4-5 individual ovenproof dishes. Scatter the chips over. Bake for 20 minutes until the chips are cooked and golden.

To Serve:

Carefully remove from oven and sprinkle evenly with cheese. Return to the oven for 1-2 minutes until the cheese melts.