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