Recipe

Lamb and pea pie with cauliflower mash

This budget-friendly lamb pie recipe jazzes up traditional potato mash topping with a hearty dose of delicious cauliflower. A tried-and-true Kiwi favourite with a twist

Jun 21, 2016 12:46am
  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

  • 1 tablespoon olive oil
  • 1 leek, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 clove garlic, crushed
  • 500 gram thick lamb and rosemary sausages, squeezed from casings
  • 2 tablespoon plain flour
  • 1.5 cup chicken stock
  • 1 cup frozen peas
  • 1/4 cup grated parmesan
Cauliflower mash
  • 2 potatoes, diced into 3cm pieces
  • 1/2 cauliflower, cut into small florets
  • 1/4 cup thickened cream

Method

  • 1
    Preheat oven to 200°C.
  • 2
    In a frying pan, heat oil on high. Sauté leek, carrot and garlic for 3 minutes until leek softens. Brown sausage meat for 5 minutes.
  • 3
    Mix in flour. Stir in stock and simmer for 2 minutes, then add peas.
  • 4
    Spoon mixture into four 1 ¼-cup ramekins or oven-proof dishes. Top with mash and sprinkle with parmesan. Bake for 25-30 minutes until golden and bubbly.
Cauliflower mash
  • 5
    Boil vegetables until tender. Drain and return to pan, then mash with cream and season to taste.

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