Ingredients
Kumara mash
Method
1.Preheat oven to 200°C. In a frying pan brown the meat, mashing it with a fork or masher as it cooks to form an even crumble. Drain off excess fat and add the balsamic vinegar, cooking until evaporated. Add the onion, garlic and carrot and cook gently, stirring from time to time for 3-5 minutes.
2.Add rosemary, thyme, bay leaf, tomato paste and Worcestershire sauce. Season with salt and pepper. Cook 1 minute, then add wine and stock and simmer until thickened.
3.Make Kumara Mash (see below).
4.Pour the filling into a heat-proof dish or ramekins and spoon the mash on top, spreading it with a fork. Bake or grill until golden and bubbling.
Kumara mash
5.Cook the kumara and drain; add the butter and mash, adding the milk as needed to achieve a soft, spreadable consistency.
Divide the mixture between ramekins for individual serves – the filling is also delicious in pastry. The filling freezes well; make a double batch and freeze flat in a plastic bag so it defrosts easily. Then you only need to make the topping.
Note
