Name: Lamb potato top pie with crispy hash
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 5
Ingredients: 1.5 kilogram potatoes, peeled; 50 gram butter, chopped; 1 tablespoon olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; 2 teaspoon ground cumin; 1 teaspoon ground cinnamon; 500 gram lamb mince; 400 gram jar tomato passata; 1 cup beef stock; 2 zucchini, sliced; 1 carrot, finely chopped; 1/4 cup tomato paste; 1/4 cup currants; parsley leaves to serve

Lamb potato top pie with crispy hash

Create a Kiwi classic with this lamb potato top pie recipe! Subtly spiced lamb mince, fresh veges and creamy, golden potatoes come together in this tried-and-true family dish

Serves 5

Prep

20M

Cook

45M

Total

1H 5M

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Ingredients

1.5 kilogram potatoes, peeled

50 gram butter, chopped

1 tablespoon olive oil

1 onion, finely chopped

1 clove garlic, crushed

2 teaspoon ground cumin

1 teaspoon ground cinnamon

500 gram lamb mince

400 gram jar tomato passata

1 cup beef stock

2 zucchini, sliced

1 carrot, finely chopped

1/4 cup tomato paste

1/4 cup currants

parsley leaves to serve

Method

1.Preheat oven to 200°C. Lightly grease an 8-cup oven-proof dish.

2.Roughly chop 1kg of the potatoes. In a large saucepan, combine chopped potatoes and enough water to cover. Season with salt, then bring to the boil. Cook for 8-10 minutes until tender. Drain, return to saucepan and mash with butter until smooth. Set aside.

3.In a saucepan, combine remaining whole potatoes with enough water to cover. Season with salt, then bring to the boil on high. Cook for 5-6 minutes until slightly softened.

4.In a large saucepan, heat oil on high. Sauté onion for 2-3 minutes until softened. Add garlic and spices, cooking for 30 seconds. Stir in lamb, then brown for 4- 5 minutes, breaking up any lumps.

5.Stir passata, stock, zucchini, carrot, tomato paste and currants through. Bring to the boil, then reduce heat to low and simmer for 8-10 minutes.

6.Spoon half the meat sauce into dish. Spoon over mash to cover, then finish with remaining sauce.

7.Coarsely grate parboiled potato over the top, then spray with oil. Bake for 20-25 minutes until crisp and golden. Scatter with parsley to serve.