Swiss Lamb and Potato Bake for Two
A comforting Swiss-inspired hotpot with lamb mince and veggies, topped with crispy grated potatoes and cheese, perfect for a cozy dinner for two.
- Prep20 min
- Cook40 min
- Total1h
- DifficultyEasy
- Servings2
This dish is a clever twist on a classic shepherd's pie, using a Swiss-inspired topping of grated potatoes and cheddar. It's a complete meal in one dish, with tender lamb mince, sweet carrots, and a golden, crispy potato crust.
Perfect for a weeknight dinner, this recipe uses frozen lamb mince and canned potatoes to keep it quick and easy, but the result tastes anything but ordinary. Serve it straight from the oven with a side of green vegetables for a satisfying and hearty meal.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat the oil in a large pan over medium heat. Add the onion and cook for a few minutes until softened.
- Add the lamb mince, carrot, and Worcestershire sauce. Season with salt and pepper, and cook for 10 minutes, stirring occasionally.
- Drain off any excess fat from the pan, then stir in the flour and crumble in the stock cube.
- Pour in 300ml water and bring to a bubble. Let it simmer uncovered for 15-20 minutes until the sauce thickens.
- Preheat the oven to 400°F (350°F fan, gas 6).
- Divide the lamb mixture between 2 individual baking dishes or mini pie dishes.
- Grate the potatoes into a bowl, add the thyme leaves, and season well.
- Sprinkle the grated potato over the lamb mixture, then scatter the cheddar on top.
- Bake for 25 minutes until golden brown. If needed, finish under the grill for 1 minute to get extra color.
- Serve hot with green vegetables on the side.
💡 Tips
- If you don't have frozen lamb mince, you can use fresh lamb mince and adjust the cooking time slightly.
- For a richer flavor, you can add a splash of red wine along with the water.
- Make sure to drain the potatoes well before grating to avoid a watery topping.
Inspired by a recipe from BBC Good Food