Butter Bean Lamb Pie

10/02/2010 by D.

2 cloves garlic
2 onions
1 tbsp olive oil (or oil drained from sundried tomatoes)
500g minced lamb
1 tin butterbeans, drained
1 tin tomatoes
1 chicken or veg stock cube
4 potatoes
1 tbsp butter
2 tbsp milk
2 tbsp greek yoghurt
salt and pepper to taste
handful of grated cheese or dots of butter

Mince garlic and chop onions.  Fry in oil for a couple of minutes, then add mince and stir well to cook and separate evenly.  Add tomatoes, butterbeans and stock cube.  Simmer for 30 mins.

Preheat oven to 180c.  Peel, chop and boil potatoes until tender, then drain and mash with butter, milk and yoghurt.  Season to taste.

Layer the mince mixture in an oven proof dish and top with the mash.  Decorate top with a fork and sprinkle over cheese or dot with butter to help brown.  Cook in oven for 20 mins or until lightly browned on top.

Well, we made this last night and both our toddlers gobbled it up in record time.  So did we.  I can’t wait to make this again!  Would have been perfect with some steamed french beans on the side.  A really hearty supper dish which reheats easily.

Posted in Lamb, Yoghurt, Milk, Cheese, Butter Beans, Supper, Stock, Butter, Recipe, Toddler, Potato, Onion, Garlic, Tomato, Weaning | Print | No Comments »