Serves
2
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
- 800g packet frozen Birds Eye Mashed Potato
- 1½ tablespoons extra virgin olive oil
- 2 teaspoons frozen Bids Eye Chopped Garlic
- 1 cup frozen Birds Eye Garden Peas
- 200g packet frozen Birds Eye Plant Based Greek Lamb Style Strips, thawed
LEMON HERB DRESSING
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh parsley
- Lemon wedges, for garnish
Birds Eye Frozen Mashed Potato made with real Butter 800g
Birds Eye Frozen Garlic 75g
Birds Eye Snap Frozen Australian Garden Peas 500g
Greek Lamb Style Strips
Method
STEP 1Cook required amount of frozen Birds Eye Mashed Potato following packet directions.
STEP 2
Meanwhile, heat ½ tablespoon oil in a non stick frypan over medium heat. Add frozen Birds Eye Garlic and cook until just softened. Add frozen Birds Eye Peas and cook for 5 minutes or until peas are cooked through. Remove from pan and set aside to keep warm. Heat remaining oil in the same frypan over medium heat, cook thawed Birds Eye Plant Based Lamb for 5-6 minutes, stirring regularly.
STEP 3
Spoon cooked potato onto serving plates and top with cooked plant based lamb and cooked peas. Drizzle with combined dressing ingredients and serve with lemon wedges on the side.
Tips
Try tearing the plant based lamb for an even more authentic experience.
Birds Eye Frozen Mashed Potato made with real Butter 800g
Birds Eye Frozen Garlic 75g
Birds Eye Snap Frozen Australian Garden Peas 500g