Minced Lamb Toad in the Hole
- Serves:
- 4
- Preparation time:
- 10
- Cooking time:
- 30 mins
Ingredients
- 250g/8oz New Zealand minced lamb, fresh or thawed
- 1 medium onion, chopped
- 200g can chopped tomatoes
- 2.5ml/½ tsp dried mixed herbs
- salt and freshly ground black pepper
- 12 small ready-made Yorkshire puddings
- 500g/2oz Cheddar cheese, grated
Method
1. Preheat oven to 180°/350°F/Gas Mark 4.
2. Dry fry the mince and onion until the meat is sealed. Add the tomatoes and herbs with plenty of seasoning and bring to the boil.
3. Reduce the heat and simmer the mixture, covered, for 15 minutes, stirring occasionally until tender.
4. Put the Yorkshire Puddings onto a baking tray. Divide the filling between them, sprinkle over the cheese, then bake for 10-15 minutes until piping hot and the cheese has melted. Serve with fresh vegetables, if liked.
Tips and hints
- This amount of filling is also perfect for the large ready-cooked Yorkshire pudding ? try it for a change.
- If using fresh mince, make double quantity of filling and freeze half, ready for an almost instant meal when time is short.
