Lamb mince and potato bake with courgette and salad

Ingredients for 4 portions

• 800 gPotato, waxy
• 1Courgette
• 1Yellow onion
• 2 clovesGarlic
• 500 gLamb mince
• 1 tbspOlive oil
• 400 gCrushed tomatoes
• 150 gCream cheese
• 1 tspCumin, ground
• 1 tspThyme, dried
• to tasteSalt
• to tasteBlack pepper
• 2 dlGrated cheese

On the side

• ½Lettuce
• ½Cucumber

Method

1. Heat the oven to 225 °C. Peel the potatoes and slice them ½ cm thick. Rinse the courgette and slice it thinly.
2. Put the potato slices in a pan of salted water, bring to the boil and cook for about 5 minutes, until almost tender. Drain.
3. Peel and chop the onion and garlic. Fry them with the lamb mince in the oil in a large frying pan until the mince is crumbly and browned.
4. Stir in the crushed tomatoes, cream cheese, cumin and thyme. Simmer the sauce for 5 minutes and season with salt and pepper.
5. Layer the potatoes, courgette and lamb sauce in an ovenproof dish, about 20 × 30 cm, finishing with sauce. Scatter over the cheese.
6. Bake in the middle of the oven for about 20 minutes, until the cheese is golden and the potatoes are tender.
7. Rinse and tear the lettuce and slice the cucumber while the bake is in the oven.
8. Let the bake stand for a few minutes and serve with the salad.

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