Make it Scotch

Scotch Lamb Pie with Dauphinoise Potato Topping

  • Prep 20 mins
  • Cook 35 mins
  • Serves 4 people

Nutrition

  • Energy 754kcal
  • Fat 43g
  • Sat Fat 21g
  • Protein 44g
  • Salt 1.7g

Ingredients

Cooking Method

Method

  • 1
    Heat the olive oil in a large frying pan over a medium heat and add the onion. Fry for 8-10 minutes until soft but not coloured.
  • 2
    Turn the heat down to low and add the ginger and garlic. Stir for a couple minutes before adding the leftover lamb and spices. Fry for a few minutes over a low heat so the meat becomes well coated in the spices and starts to smell fragrant.
  • 3
    Add the apricots, chopped tomatoes and stock and simmer for 10 minutes until reduced slightly. Meanwhile, add the sliced potatoes to a large bowl with the butter, cream, salt and a few grinds of black pepper. Toss together so the potatoes are well coated in the mixture.
  • 4
    Once the lamb is nicely reduced, spoon into a baking dish and preheat the oven to 180°C/200°C. Arrange the potatoes over the top of the lamb, either just piling them on top or arranging them neatly overlapping one another. You might not need to use all the potatoes.
  • 5
    Drizzle over a little of the leftover cream mixture (you will probably have some leftover) and sprinkle over the cheese.
  • 6
    Bake for 30-35 minutes until the pie is bubbling and the top is nice and golden.
  • 7
    Tip: Give this dish a festive twist by using leftover lamb from your Christmas Spiced Scotch Lamb Joint www.makeitscotch.com/recipe/christmas-spiced-scotch-lamb-with-port-gravy
  • 8
    To make your own Moroccan spice mix, combine ground cumin, paprika, ground coriander, ground turmeric, ground allspice, ground cloves, ground ginger and ground cinnamon.
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