Lamb Mince Shepherd's Pie with Kumara Mash Recipe

Ingredients

Cooking Instructions

Preheat your oven to 200°C. Boil the kumara in salted water for 15 minutes until very tender. Drain and mash with butter and warm cream until smooth and creamy. Season well with salt and pepper.
Heat olive oil in a large pan over medium-high heat. Brown the lamb mince in batches, breaking it up as you go. Season with salt and pepper.
Add the onion, carrot, and garlic. Cook for 5 minutes until softened.
Stir in the tomato paste, rosemary, and thyme. Cook for 1 minute.
Pour in the stock and Worcestershire sauce. Simmer for 10-12 minutes until the liquid reduces and the filling is thick and glossy.
Stir through the frozen peas. Taste and adjust seasoning.
Transfer the lamb filling to a large baking dish. Spoon the kumara mash on top and spread evenly, using a fork to create a textured surface.
Bake for 20-25 minutes until the topping is golden and the edges are bubbling. Serve with steamed greens.