A traditional favourite with lamb and a hint of spice 
 
Ingredients:
Lamb mince, chopped tomatoes, aubergine, onion, red wine, potatoes, milk (milk), smoked bacon, butter (milk), flour (gluten), parmesan (milk), eggs (egg), garlic, oil, tomato puree, lee + permins sauce (fish), sugar, water, dijon mustard (mustard), (soya), black pepper, monosodium glutamate, disodium 5’- ribonucleotides, nutmeg, bay leaf, cinnamon, oregano, feta cheese (milk), spring onion, smoked paprika.
 
Allergens: 
Includes Milk, Gluten, Egg, Mustard, Soya, Egg, Milk 
 
Portion Size: 
Two generous portions
 
Cooking Instructions: 
Best oven-cooked from frozen.

Preheat oven to 170°C (fan).
Remove packaging pierce film several times. Place on an oven tray and cook in the middle of the oven for 60 minutes, until piping hot.
Leave to stand for 3 minutes before serving.
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 20 minutes less.
 
** Please note: Vegetables and garnish used within this image are not included**