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Parsley Potato Topped Lamb




Source of Recipe


Somerfield Stores


List of Ingredients




* 725g (1 1/2lb) potatoes, peeled
* 2 cloves garlic, peeled
* 2 leeks
* 15ml (1tbsp) oil
* 100g (3 1/2oz) mushrooms, quartered
* 225g (8oz) leftover cooked lamb, diced
* Juice of 1/2 lemon
* 5fl oz Somerfield low fat natural yogurt
* Salt and freshly ground pepper
* 25g (1oz) Somerfield Creamery Butter
* Fresh parsley, finely chopped


Recipe



1. Preheat oven to 200°C (400°F), Gas Mark 6. Boil potatoes with the garlic cloves.
2. Chop leeks, wash well and cook in oil for 5-8 minutes, stirring frequently.
3. Add mushrooms and lamb. Cook for 5 minutes. Stir in lemon juice, yogurt and seasoning, place in an ovenproof dish.
4. Mash potatoes with butter and add parsley. Spread over lamb mixture.
5. Bake for 20 minutes until potato is slightly browned. Serve hot.

Serves*: 4