Ingredients
- 2 large (300g each) potato, peeled, halved and cut into 1 cm thick slices.
- 1/2 cup frozen peas.
- 50 g feta.
- 1/2 cup finely chopped mint leaves.
- 1 tablespoon full-fat natural or Greek yoghurt.
- 1/2 lemon, juiced.
- sea salt and freshly cracked black pepper, to season.
- 1 portions of Slow-Cooked Lamb, warmed.
- 1 bunch broccolini.
Directions
- 1. Fill a medium-sized pot with water and add the potatoes. Bring to the boil and cook for 5 minutes or until potatoes are soft. Add broccolini in the last two minutes, and peas in the last minute, then drain. Pick out the broccolini and place onto a plate for serving.
2. Transfer potatoes and peas to a large bowl. Add feta, mint, yoghurt, lemon, salt and pepper. Mash until almost smooth. Place half in a lunchbox and pop in the fridge for lunch tomorrow.
3. Serve the remaining smash with the reheated Slow-Cooked Lamb and broccolini.
Note
Dairy-free option: Omit yoghurt.
Warm hearty slow cooked lamb with a mint pea and feta mash, yum! certainly a favourite. This is a must try.
Ingredients
- 2 large (300g each) potato, peeled, halved and cut into 1 cm thick slices.
- 1/2 cup frozen peas.
- 50 g feta.
- 1/2 cup finely chopped mint leaves.
- 1 tablespoon full-fat natural or Greek yoghurt.
- 1/2 lemon, juiced.
- sea salt and freshly cracked black pepper, to season.
- 1 portions of Slow-Cooked Lamb, warmed.
- 1 bunch broccolini.
Directions
- 1. Fill a medium-sized pot with water and add the potatoes. Bring to the boil and cook for 5 minutes or until potatoes are soft. Add broccolini in the last two minutes, and peas in the last minute, then drain. Pick out the broccolini and place onto a plate for serving.
2. Transfer potatoes and peas to a large bowl. Add feta, mint, yoghurt, lemon, salt and pepper. Mash until almost smooth. Place half in a lunchbox and pop in the fridge for lunch tomorrow.
3. Serve the remaining smash with the reheated Slow-Cooked Lamb and broccolini.
Note
Dairy-free option: Omit yoghurt.