Scottish School Meals | The Big Brakes Scot Pot Challenge Finalists – Preston Lodge High School
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The Big Brakes Scot Pot Challenge Finalists – Preston Lodge High School

The Big Brakes Scot Pot Challenge Finalists – Preston Lodge High School

Mock lamb layer – serves 6-8


500g Scotch Lamb mince

½ Courgette

4 Large potatoes

2 Garlic cloves

½ Carrot

½ Onion

1 Lamb stock cube

200ml Boiling water

15ml Tomato puree

400g Chopped tomatoes

1 tsp Rosemary, Thyme, Oregano

25g Plain flour

25g Margarine

250ml Milk

50g Scottish cheddar (Orkney)

Salt & Pepper

2tbsp Rapeseed oil (Black & Gold)



  1. Preheat the oven to 200oc
  2. Put the oil in a large pot and heat gently.
  3. Slice the courgette, onion, and carrot and then put in the pot till softened gently.
  4. Add the mince, tomato puree and chopped tomatoes, using a wooden spoon stir together and break up the lumps of mince against the side of the pan.
  5. Once the mince is mostly broken down add the herbs, stock cube and boiling water and bring to a simmer for 20mins stirring occasionally.
  6. Meanwhile peel the potatoes and slice them into 5mm thick slices.
  7. Put the potato slices in a pot of boiling water and par-boil for 5mins, then drain and put aside.
  8. Grate the cheese.
  9. For the cheese sauce put the flour, margarine, milk and salt and pepper into a small pot.
  10. Stir continuously over a low heat until the mixture begins to bubble.
  11. Turn the heat right down and simmer for 2mins, still stirring, until the sauce thickens slightly. Take the pan off the heat.
  12. Stir ? of the grated cheese into the sauce.
  13. To assemble the lasagne put half the Bolognese sauce in the bottom of the dish.
  14. Then put a layer of potato slices on top of the mince followed by half the cheese sauce.
  15. Repeat the layers again, finishing with cheese sauce.
  16. Sprinkle the remaining cheese on top.
  17. Cook in the oven for 20-30mins until bubbling and golden brown on top.
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