Pesto Lamb and Potato Hash
with Italian hard cheese and creme fraiche
Creamy pesto-infused beef mince is accompanied by a vibrant salad—and best of all crispy potatoes—in this simple yet tasty dish.
Tags:
Family Friendly
Allergens:
Sulphites
•Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Tomato
40 grams
Salad Leaves
30 grams
Green Pesto
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
500 grams
Baby Potatoes
240 grams
Irish Lamb Mince
2 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
110 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3334 kJ
Energy (kcal)797 kcal
Fat48.3 g
of which saturates23.3 g
Carbohydrate58.9 g
of which sugars5.2 g
Dietary Fiber1.3 g
Protein35.3 g
Cholesterol0 mg
Salt3.67 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Quarter the potatoes and pop onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Meanwhile, roughly chop the tomatoes.
2
- Place a pan over medium-high heat (no oil).
- Once hot, fry the beef mince until browned, 1-2 mins. Use a spoon to break it up as it cooks. Season with salt and pepper.
- Add the tomatoes and fry for another 3-4 mins.
- Pop in the pesto, creme fraiche and half the balsamic glaze.
- Simmer for 4-5 mins . IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
NOTE: Swapping to lamb mince? Follow the recipe as written, replacing ‘beef’ with ‘lamb’ where necessary.
3
- Once the sauce in the pan has thickened, season to taste with salt, pepper and sugar.
- Spoon into an appropriately-sized oven dish, top with the roast potatoes and sprinkle over the cheese.
- Bake on the top shelf of the oven until the cheese has melted and is golden, 8-10 mins.
- Just before serving, toss the salad leaves with the remaining balsamic glaze and a drizzle of oil. Season to taste with salt and pepper.
4
- Spoon the pesto beef hash into bowls.
- Serve the salad alongside.
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