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1. In a non-stick pan dry fry 450g(1lb) lean minced lamb with 100g(4oz) mushrooms, sliced, for 4-5 minutes until browned. Add 450ml( 3/4pt) stock, 30ml(2tbsp) gravy granules and 15ml(1tbsp) fresh thyme, chopped, and cook for further 2-3 minutes until thickened. Season with salt and pepper and transfer to an ovenproof casserole dish.
2. Cover the mince with 2 leeks, finely sliced, and 50g(2oz) Lancashire cheese, grated. Layer over 675g(1 1/2lb) potatoes, peeled and sliced and brush with a little melted butter. Cover with foil and cook in preheated oven for 1 1/2 hours, uncover for the last 30 minutes to allow the potatoes to brown.
Serve with pickled red cabbage or extra seasonal vegetables.
Time to cook: Approximately 1 hour 30 minutes
Oven temperature: Gas mark 4-5, 180C, 350F
Lean minced lamb