Name: Lamb pie with broccoli mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 large red-skinned potatoes, peeled, chopped; 500 gram broccoli, cut into florets; 1 cup frozen peas; 20 gram butter; 1/2 cup light thickened cream; 450 gram lamb sausages, casings removed and discarded, chopped; 1 brown onion, finely chopped; 400 gram can diced tomatoes

Lamb pie with broccoli mash

Mini lamb pies topped with broccoli are a healthy twist on a classic shepherd's pie.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

2 large red-skinned potatoes, peeled, chopped

500 gram broccoli, cut into florets

1 cup frozen peas

20 gram butter

1/2 cup light thickened cream

450 gram lamb sausages, casings removed and discarded, chopped

1 brown onion, finely chopped

400 gram can diced tomatoes

Method

1.Preheat oven to 200°C (180°C fan-forced). Place potato in a large saucepan; cover with cold water. Bring to the boil. Boil for 10 minutes or until tender, adding broccoli and peas in last 2 minutes. Drain; return to pan. Place over low heat. Add butter and cream; mash until almost smooth. Season.

2.Heat frying pan over high heat. Add sausage mince; cook, stirring to break up lumps, for 5 minutes or until brown. Add onion; cook and stir for 2 minutes until soft. Add tomatoes; cook and stir for 5 minutes or until sauce thickens.

3.Spoon sausage mixture into 4 x 1 l/2-cup ovenproof dishes. Place on a baking tray. Spoon mash over sausage mixture. Bake for 5 minutes or until heated. Serve.

Use 500g beef mince instead of sausages. For a colourful mash, replace half the potato with pumpkin. For kids: Sprinkle mash with grated cheese.
Note

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Ingredients

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