Lamb and Cottage Pie with a Mexican Twist
A classic British dish with a Mexican flavor, combining tender lamb, rich cottage cheese, and a spicy kick.
Ingredients
- ●1 pound Ground Lamb80/20 lean to fat ratio
- ●8 ounces Cottage Cheesefull-fat for richness
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 can Diced Tomatoes14.5 oz, fire-roasted
- ●2 teaspoons Chili Powderancho or guajillo for depth
- ●1 teaspoon Cuminground
- ●1 teaspoon SaltKosher or sea salt
- ●1/4 teaspoon Black Pepperfreshly ground
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the ground lamb over medium-high heat, breaking it up with a spoon as it cooks, until browned, about 5-7 minutes.
- 3
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
- 4
Stir in the diced tomatoes, chili powder, cumin, salt, and black pepper. Cook for 1-2 minutes.
- 5
Transfer the lamb mixture to a 9x13 inch baking dish.
- 6
In a medium bowl, mix together the cottage cheese and a pinch of salt.
- 7
Spread the cottage cheese mixture over the lamb mixture.
- 8
Cover the dish with aluminum foil and bake for 25 minutes.
- 9
Remove the foil and continue baking for an additional 10-15 minutes, or until the top is lightly browned.
- 10
Remove from the oven and let it rest for 5 minutes before serving.