Meals and Courses

Risotto-Topped Lamb and Vegetable Pie

cook 30 mins
Tags: Quick eats
  • 175 g (6 oz) risotto rice
  • 2 tablespoons olive oil
  • 375 g (12 oz) courgettes, roughly chopped
  • 1 small aubergine, roughly chopped
  • 300 g (10 oz) minced lamb
  • 2 tomatoes, roughly chopped
  • 400 g (13 oz) can chopped tomatoes
  • 1 egg
  • 125 g (4 oz) Cheddar cheese, grated
  • salt and pepper
  • rocket salad, to serve (optional)
  • Cook the rice in a saucepan of lightly salted boiling water for 20 minutes until tender.
  • Meanwhile, heat the oil in a large frying pan, add the courgettes and aubergine and cook over a high heat for 5 minutes, then add the lamb and cook for a further 10 minutes until the meat is browned.
  • Add the fresh tomatoes and cook, stirring, for 2 minutes, then add the canned tomatoes and bring to the boil. Reduce the heat, cover and simmer for 5 minutes.
  • Drain the rice and place in a bowl, then mix in the egg and two-thirds of the cheese. Season well.
  • Spoon the lamb and vegetables into a shallow gratin dish, then spoon the rice mixture over the top. Scatter with the remaining cheese. Cook under a preheated hot grill for 2–3 minutes until golden. Serve hot with a rocket salad, if liked.
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