6 Serves
59 Mins
Preheat your oven to 200°C and prepare your vegetables by dicing the onion and carrots.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin E
1 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
69 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
275 mg / 1,250 mgPotassium
665 mg / 4,700 mgSodium
1064 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
14 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the olive oil in a large oven-safe skillet over medium-high heat and brown the ground lamb with the onions and carrots until softened.
Stir in the stock, peas, and seasonings, allowing the mixture to simmer until the liquid has reduced into a thick gravy.
Spread the mashed potatoes evenly over the meat mixture in the skillet and use a fork to create texture on the surface.
Bake in the preheated oven for 25 minutes or until the potato topping is golden brown and the filling is bubbling.
9
g61
g17
g
American