Total Time
45mins
Prep 5 mins
Cook 40 mins

Nice twist on a classic. Good way to use up left over potatoes. The pie can be cooled and frozen for up to a month before the grilling stage

Ingredients Nutrition

Directions

  1. Heat 1tbsp olive oil in a large frying pan, then fry the lamb, onion and garlic along with half the spice for 8 minutes till browned. Tip in the tomatoes, then season and simmer for 20 minutes until thick.
  2. Meanwhile, crush the potatoes with the rest of the oil and spice.
  3. Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes.
  4. If making to freeze, cool pie and freeze. Grill for 8 minutes until the potatoes are golden and crispy.

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