Tasty
1. Preheat the oven to 190?C/fan170?C/gas 5. Heat olive oil in a large, wide pan over a medium heat. Dust lamb leg steaks in plain seasoned flour and fry, in batches, until browned. Set aside.
2. Add onion to the pan with carrots, and cook for 5 minutes. Return the lamb to the pan with 300ml hot chicken stock, Worcestershire sauce and a few sprigs of fresh thyme. Season and remove from the heat.
3. Thinly slice potatoes and place half in an overlapping layer in a shallow ovenproof pan. Top with the meat mixture, then layer over the remaining potato and dot with butter. Cover and cook in the oven for 30 minutes, then remove the lid and cook for a further 20 minutes, until the potatoes are golden brown.
To turn this into a shepherd�s pie, cut the lamb into very small pieces, add 2 tbsp each of tomato ketchup and tomato pur�e with the Worcestershire sauce and stock, then top with mash.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 458 | ||
Calories from Fat: 176 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 8.4g | 42 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 120.1mg | 37 % | |
Sodium 171.1mg | 6 % | |
Potassium 1208.6mg | 32 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 28.3g | ||
Protein 36.7g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 458
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