The mince mixture is enough for the macaroni bake and, with a little added spice, to top jacket potatoes the next day.
SERVES 4 PREP 10 MINS COOK 55 MINS
2 onions, chopped
3 cloves garlic, crushed
2 x 400g packs lean minced lamb
2 x 400g cans chopped tomatoes
2tsp dried oregano
2tbsp sun-dried tomato paste
1 large egg
150ml Greek yogurt
60g Cheddar cheese, grated
60g feta cheese, crumbled
1 Heat the oil in a large pan, add the onion and garlic and cook for 5 mins. Add the lamb and cook for 5 mins, stirring well.
2 Add the tomatoes, oregano and sun-dried tomato paste. Season and bring to the boil. Cover and simmer for 10 mins. Meanwhile, cook the macaroni in boiling salted water for 10 mins until just tender.
3 Heat the oven to 180C, Gas 4. Beat the egg and yogurt together in a small bowl or jug and season well. Spoon half the lamb mixture into a large ovenproof dish or four individual dishes. Drain the macaroni and spoon it over the top. Pour the yogurt mixture over and sprinkle with the Cheddar and feta. Bake for 25 mins until golden.
Per serving: 519 cals, 25g fat (10.5g saturated)
Turn the leftovers into….Chilli mince jackets
Cook 4 baking potatoes in the microwave or oven until tender. While the potatoes are cooking heat the lamb mince mixture in a pan and stir in 2tbsp chilli pesto (such as Sacla) and 1tsp smoked paprika. Cut the potatoes in half add a knob of butter and mash roughly with a fork. Place in a baking dish and spoon the mince over the top. Top with slices of mozzarella or Cheddar and grill until the cheese is melted and golden. Sprinkle with chopped parsley to serve.