450g lamb mince
1 onion, chopped
1 garlic clove, crushed
2 sprigs thyme
150ml lamb stock
2 leeks, washed and sliced
2 large potatoes, peeled and thinly sliced
1/2 small fennel bulb, thinly sliced
300ml plain yoghurt
75 Caerphilly cheese
25g fresh breadcrumbs
Preheat the oven to 180°C/350°F/Gas mark 4. In a non-stick pan dry-fry the lamb mince for 4-5 minutes with the onion, garlic and thyme, until browned. Drain off any fat, add the stock, season and cook for a further 2-3 minutes.
Meanwhile, in boiling water, blanch together the leeks, potatoes and fennel. Drain well. In a shallow ovenproof dish, place half the mince mixture on the base and top with half the leeks, potatoes and fennel. Finish with a final layer of potatoes.
Combine the yoghurt with the cheese amd pour over the dish. Sprinkle with breadcrumbs, cover loosely with foil, and bake for 10 minutes. Remove the foil and bake for a further 30 minutes, until golden brown.
Source: Great British Food Magazine, July 2009
Prepared from a variety of lamb cuts, this tasty, tender mince makes a wonderful shepherd's pie or moussaka. It's also excellent in curries and spicy...