700g potatoes

400g lean lamb mince

1 tsp oregano

1 tbsp garlic infused oil

660g jar tomato passata

1 tsp suagr

350g lactose free double cream

100g feta cheese

1 tbsp olive oil

Serves - 4


Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10-12 mins or until half-cooked. Drain.

Prepare the white sauce, by simply heating a pan with the lactose free cream, add the feta and heat until the feat has melted and the sauce has thickened, then set aside.

Meanwhile, heat a little oil in a large non-stick frying pan. Brown the mince in 2 batches, breaking up any lumps with the back of a wooden spoon.

Tip all the mince back into the pan. Pour in the tomato passata, garlic infused oil, oregano and simmer for 5 mins. Slice the potatoes as thinly as you can without breaking the slices.

Layer the mince and potatoes in a 1.5-litre baking dish. Season each layer and finish with a layer of potatoes.

Spread the lactose free cream sauce on top and bake for 35 mins until golden and the potatoes are tender.

Recipe adapted from: Good Food
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