Ingredients:
1 1/2 lbs potatoes, peeled and diced
1 lb lean ground beef or 1 lb lean ground lamb
1 onions, chopped
1 tablespoon tomato puree
1 teaspoon sage
1/2 teaspoon thyme
1 low-sodium beef bouillon cubes
6 1/2 fluid ounces milk
5 ounces plain yogurt
2 eggs
2 tablespoons plain flour
Directions:
Place the potatoes in a pan of boiling water and cook for 5 minutes.
Dry fry the mince in a non-stick pan; drain unwanted fluid.
Add the onion and cook for 3 minutes.
Stir in the tomato puree, herbs, crumbled stock cube and the milk; bring to the boil.
Transfer to an ovenproof dish.
Top with the drained potatoes.
Cook at 350 F for 40 minutes.
Beat together the yogurt, eggs and flour.
Spread over the potatoes and cook for a further 15 minutes.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.