Serves 4-6
Prep: 20 mins
Cook: 30 mins
5-6 (approx 1.5kg) large baking potatoes
75g butter
200g canned Eazy fried onion, or two medium onions fried in 2tbsp of olive oil
500g organic minced lamb
50g pine kernels
50g flat-leaf parsley
100g stale or toasted breadcrumbs
METHOD Heat the oven to 400F/200C/gas mark 6. Peel, chunk and boil the potatoes until they are tender. Drain and mash them with most of the butter. Smear a 20 x 24cm x 5cm gratin dish with the rest of the butter. Tip the Eazy onions into a frying pan (or fry the onions until melting) over a high heat. Cook them for a couple of minutes and then add the meat. Stir fry for about ten minutes until they are evenly browned. Add the pine kernels and cook for a few more minutes until the kernels are nicely browned. Chop the flat-leaf parsley leaves and stir them into the meat with a generous seasoning of salt and pepper. Spread half the mashed potato into the base of the dish.
Spoon over the meat and then cover it with the remaining mash. Scatter the breadcrumbs over the top and bake for about 20 minutes until golden.