Savoury lamb pie with cheesy fried potato top & mushy peas
Appliance/Function:
Equipment
- 1 Steamer pot
- 1 Frypan
- 1 Baking dish
Ingredients
- oil spray
Potato
- 600 g potatoes
Filling
- 4 cloves garlic
- 1 brown onion
- 1 carrot
- 1 tbsp olive oil
- 500 g lamb mince or beef mince
- 400 g crushed tomatoes
- ¼ cup tomato paste
- 1 cube beef stock
- 1 cup frozen corn
Peas
- 2 cups frozen peas
- 1 tbsp olive oil
Grill
- 1 tbsp olive oil
- ½ cup cheese
To serve
- ¼ cup tomato sauce
Instructions
Before you start
- Bring a steamer pot of hot tap water to a boil. Spray a baking dish with oil spray.
Potatoes
- Peel and slice 600 g potatoes about ½ cm thick. Add to the steamer pot of boiling water and cook for 12 minutes, until cooked through. Then set aside to cool and dry uncovered. Reserve the steamer pot with water.
Start filling
- Peel and mince 4 cloves garlic. Peel and finely slice 1 brown onion. Peel and finely dice 1 carrot. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Cook the garlic, onion and carrot for 4 minutes. Then add 500 g lamb mince and cook, breaking up the lumps with a spoon for 4 minutes, or until browned.
Finish filling
- Preheat the oven grill. Then add 400 g crushed tomatoes, ¼ cup tomato paste, 1 cube beef stock, 1 cup frozen corn and 1 cup or 250 ml of water and cook for 5-8 minutes, until slightly reduced. Season to taste with salt and pepper. Transfer the filling to the prepared baking dish. Wipe the pan clean and reserve.
Cook peas
- Meanwhile, bring the reserved steamer pot back to a boil - add more hot tap water if needed. Add 2 cups frozen peas and cook for 8 minutes or until very tender. Drain the bottom pot and transfer the peas in, add 1 tbsp olive oil, season with salt and pepper, and roughly mash.
Grill pie
- Heat 1 tbsp olive oil in the reserved frypan on high heat. Add the cooked potatoes and fry for 3-4 minutes or until crispy and golden. Then spread the fried potato over the filling in the baking dish. Grate over ½ cup cheese and then grill in the oven for 5 minutes, or until the cheese is melted.
To serve
- Divide savoury lamb pie with cheesy fried potato top between plates, top with a good dollop of the mushy peas and tomato sauce.