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MEAT

Lasagne Shepherd’s pie

A HEARTY MEAL THAT KEEPS BOTH VEGETARIANS AND MEAT EATERS HAPPY A CLASSIC AND TRADITIONAL BRITISH DISH FUSED WITH INDIAN SPICES

Preparation time: 1 tsp fresh crushed garlic 250g lasagne pasta Preparation time: 10 minutes 1 tsp fresh crushed ginger
20 minutes 1 tsp fresh crushed ginger (the type that requires Cooking time: 20 minutes 300g mince of either chicken, lamb or beef
Cooking time: 300g mince of either no pre-cooking) Serves 4 1 tsp salt
50 minutes chicken, lamb or beef 250ml cheese sauce (150g 1 tsp fresh crushed green chillies
Serves 4-6 1 tsp salt cream or cottage cheese, 50ml You will need: 2 large tomatoes liquidised
1 tsp fresh crushed milk, 50ml water, salt and ½ cup water
You will need: green chillies pepper blended together) 1 large onion diced 3 large potatoes boiled and mashed
1 cup grated mozzarella
2 large tomatoes liquidised
Salt to taste
Cooking oil
1 large onion diced ½ cup water 1 tsp fresh crushed garlic 1 tbsp butter
Cooking or olive oil
Method Method

1 Braise the onion in some oil. Add the garlic and ginger and cook for 2-3 minutes. Add the minced 1 Braise the onion in some oil and add the garlic and ginger and cook for 2-3 minutes. Add the
meat and stir well. Add the salt and chillies and stir. Simmer until the meat is cooked. minced meat and stir well.

2 Add the tomatoes and ½ cup water and bring to the boil. Add more water to give it a runny 2 Add the salt and chillies, stir and simmer until the meat is cooked.
consistency. (The no pre-cooking lasagne requires a lot of fluid, else the lasagne will be raw and dry.)
3 Add the tomatoes and roughly ½ cup water and bring to the boil. Leave aside.
3 Layer the lasagne in a large oven-proof dish by placing the lasagne at the bottom of the dish,
overlapping if necessary. Drizzle 2 tbsp cheese sauce to cover the lasagne. 4 Mix the mashed potatoes with the salt and butter.

4 Spread about 2-3 tbsp cooked meat on top of the lasagne and cheese sauce. Sprinkle over grated 5 Place the cooked meat at the bottom of an oven-proof dish. Cover this with the mashed potatoes.
mozzarella and add 2-3 tbsp water. Repeat the layering process finishing with a lasagna layer at the top. Using a fork, rake the potato mash to give it a design.
Make sure there’s plenty of fluid for cooking. Sprinkle over the remaining cheese.
6 Bake at 160°C/325°F/Gas Mark 3 for 10 minutes or until golden brown.
5 Cover the dish with foil or a lid and bake in a preheated oven at 160°C/325°F/Gas Mark 3 for 20-30
minutes. Remove foil and serve hot with a crispy salad. 7 Serve hot with gravy.

For a vegetarian alternative, substitute the meat with diced aubergine or spinach. For a vegetarian alternative, omit the minced meat and use mixed vegetables.

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