NZ Woman's Weekly

Lamb potato-top bake recipe

  • Meal Type

  • Servings

  • Courses


This hearty shepherd’s pie-style dish is ideal for the whole family. Serve it with tender broccoli shoots or a simple green salad. You can add half a cup of minted peas. Or if you want to introduce a little sweetness, substitute one potato for a kumara in your mash.

  • 1 tbsp oil
  • 1 onion, finely diced
  • 1 tsp crushed garlic
  • 600g lamb mince
  • ¼ cup flour
  • 2 cups rich lamb or beef stock
  • 1 cup tomato pasta sauce or tomato chutney
  • 1 grated carrot
  • 2 tbsp mint jelly
  • 130g baby spinach leaves
  • 4 medium potatoes
  • 30g butter
  • 2 tbsp milk
  • ½ cup grated cheese
  • 1 tbsp shredded mint leaves
  1. Preheat the oven to 180°C
  2. Heat the oil in a large frying pan or saucepan and saute the onion, garlic and mince for 4-5 minutes until browned.
  3. Sprinkle over the flour and mix in well.
  4. Gradually add the stock,then the pasta sauce, grated carrot and mint jelly. Simmer for 10 minutes until thickened and saucy.
  5. Add the spinach leaves and cook for a further 3-4 minutes until wilted and green. Set aside to cool.
  6. Boil the potatoes in plenty of salted water until tender.
  7. Drain well and mash with the butter and milk, then stir in the cheese and mint.
  8. Spoon the mince mixture into a deep oven-proof serving dish and smooth the top.
  9. Dot the mashed potato over the mince and blend together with a fork. Add a little extra cheese to the top, if desired.
  10. Bake on an oven tray for 15-20 minutes until bubbling and golden.

Take a look at this cheesy sausage and batter bake recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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