Dinner last night was constructed from leftovers - "the-girl-who-came-to-dinner" was back on her own side of the Mersey, with other fish to fry (metaphorically-speaking) - though I knew it was a dish she would have loved too. On Saturday night we'd had a duo of lamb - braised Barnsley chop and minty mince - with roasted new potatoes and a selection of fresh veg, but there was some mince left.
I fried up some more onions with a small handful of diced aubergine and sweet red peppers, and a good dollop of minced garlic.
When the veg were softened I added added the mince, a pinch more dried mint, some tomato puree and a little water to moisten. In the meanwhile I had boiled up some sweet potatoes in a little salted water, and when soft had drained and mashed them.
With the mince on the bottom, a layer of sweet potato above, I topped the whole lot off with some grated cheddar (as in Shepherd's Delight) and baked in a hot oven for 30 minutes.
Salad was built around olives and chick peas with a simple lemon, olive oil, garlic and sea-salt dressing.
