Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4-5 potatoes ((e.g. Rooster potatoes) (approximately 500 g)
  • 500 g lamb leg steaks (sliced or cut into chunks)
  • 2-3 tbsp olive oil for frying
  • 3 large cloves of garlic
  • 2 onions
  • 4 fresh sprigs of rosemary
  • 200 g kale
  • 2 tbsp balsamic vinegar
  • Salt and pepper (seasoning)
EUPOTATOES28755 website 820x480 recipes 01 4
Preparation time: 20 MIN Cooking time: 30 MIN

De warme sfeer van een cottage pie zonder uren in de keuken te staan? Het kan, met deze cottage pie die je in de microgolfoven gaart. Zeker eens proberen!

  • Chop the lamb into chunks and the potatoes into 1 cm cubes. Heat some oil in a frying pan. Add the potatoes and fry them for 5 minutes.
  • Slice the garlic and onions, then set aside with the rosemary.
  • Place the kale in a colander, pour over boiling water and drain.
  • Cook the potatoes for a further 10 minutes, shaking now and then, until golden and tender. Season, then reserve on a plate.
  • Turn the heat to high, season the lamb with salt and pepper and add to the pan in a single layer. Cook for 2 minutes, turn, and cook for another minute. Reserve on a plate.
  • Turn the heat to low, add some oil and fry the onions, garlic, and rosemary for 8–10 minutes until they’re soft, stirring occasionally.
  • Add the vinegar, then the kale and cook over a high heat for 2 minutes. Return the lamb and potatoes, toss together and season with salt and pepper.
  • Serve with lemon wedges.
  • Ready to serve!

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