• Partnered with
  • Serves 6
  • 50 mins cook

Minted lamb potato-top bake

Add your own twist to shepherd’s pie -- try kumara mash and minted peas.


Minted lamb potato-top bake

  • 1 tbsp oil
  • 1 onion, finely diced
  • 1 tsp crushed garlic
  • 600 g lamb mince
  • 1/4 cup flour
  • 2 cups rich lamb or beef stock
  • 1 cup tomato pasta sauce or tomato chutney
  • 1 grated carrot
  • 2 tbsp mint jelly
  • 130 g baby spinach leaves
  • 4 medium potatoes
  • 30 g butter
  • 2 tbsp milk
  • 1/2 cup grated cheese
  • 1 tbsp shredded mint leaves


Minted lamb potato-top bake

  1. Preheat the oven to 180°C.
  2. Heat the oil in a large frying pan or saucepan and saute the onion, garlic and mince for 4-5 minutes until browned.
  3. Sprinkle over the flour and mix in well.
  4. Gradually add the stock, then the pasta sauce, grated carrot and mint jelly. Simmer for 10 minutes until thickened and saucy.
  5. Add the spinach leaves and cook for a further 3-4 minutes until wilted and green. Set aside to cool.
  6. Boil the potatoes in plenty of salted water until tender.
  7. Drain well and mash with the butter and milk, then stir in the cheese and mint.
  8. Spoon the mince mixture into a deep oven-proof serving dish and smooth the top.
  9. Dot the mashed potato over the mince and blend together with a fork. Add a little extra cheese to the top, if desired.
  10. Bake on an oven tray for 15-20 minutes until bubbling and golden.


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