Recipe

Lamb, rosemary and kumara pie

Give that traditional potato top pie a Kiwi twist with this delicious lamb, rosemary and kumara pie recipe. Hearty, comforting and ready in just one hour, this dish is a winner

Jan 18, 2017 12:14am
  • 1 hr cooking
  • Serves 4
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This recipe first appeared inFood magazine84年问题。
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在gredients

  • 2 tablespoon rice bran oil
  • 500 gram diced lamb
  • 2 stalks rosemary, leaves only
  • 1 large carrot, sliced
  • 2 sticks celery, sliced
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 1 cup beef stock
  • 3 kumara, peeled and chopped
  • 1 tablespoon butter
  • 1/2 cup milk or cream
  • salt
  • 1/2 cup grated cheese of your choice

Method

  • 1
    Preheat the oven to 190°C. Heat the oil in a heavy-based pan over a medium-high heat. Add the lamb and brown on all sides for 7-8 minutes.
  • 2
    Add the rosemary, carrot, celery and tomato paste and stir to combine. Add the red wine and beef stock and increase the heat to high. Once almost boiling, reduce to a simmer and cook for about 30 minutes until the lamb is tender.
  • 3
    Meanwhile, for the kumara mash, boil the kumara for about 20 minutes until soft. Drain then return to the stovetop over a low heat. Add the butter, milk or cream and salt. Mash together well until smooth. Stir through most of the cheese.
  • 4
    When lamb is tender, scoop into a pie dish. Spoon over the kumara mash and smooth the top. Top with the remaining cheese. Bake in the preheated oven for about 15 minutes until the top is golden.

Notes

PER SERVE: Energy: 680kcal, 2848kj Protein: 38g Fat: 40g Saturated fat: 16g Cholesterol: 127mg Carbohydrate: 33g Fibre: 5g Sodium: 626mg

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