This recipe stretches a tiny bit of leftover roast and mashed potato to an amazing number of serves.
 
Ingredients:
Leftover roast lamb or beef, about 200g or 200g mince
1 large onion, grated
1 tsp mixed herbs
2 cloves garlic, crushed
4 large potatoes, peeled and boiled
Olive oil for frying
1 beaten egg
 
Method:
Oil a lasagne dish well. Cut lamb or beef into 1cm cubes or brown and drain mince.  In a large fry pan heat a little olive oil and fry onion until transparent. Add garlic and cook 1 minute, stirring constantly. Add meat and herbs, mix to combine. Mash potatoes and stir through the meat mixture. Pat the potato mixture into the lasagne dish. Run a fork over the top of the potato to rough up. Brush with beaten egg. Cook in a moderate oven for 25 - 30 minutes until heated through and top is golden brown. Serve warm.
 
Notes: Add cooked and mashed sweet potato or pumpkin to the mash.

This recipe is from the Beef, Lamb, Pork Recipe File

---

Platinum members can login for full access to the Member's Centre

​​Not a Platinum Cheapskates Club Member?

Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre.

Click here to upgrade your Cheapskates Club membership today