Name: Lamb and pea pie with cauliflower mash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 medium potatoes, cut into 3cm pieces; 1/2 medium (520g) cauliflower, cut into small florets; 1/4 cup thickened cream; 1 tablespoon vegetable or olive oil; 1 large brown onion, finely chopped; 2 cloves garlic, crushed; 500 gram thick lamb and rosemary sausages, casings removed; 2 medium carrots, finely chopped; 100 gram button mushrooms, quartered; 165 gram packet lamb rosemary liquid gravy; 1 cup frozen peas; 30 gram butter, finely chopped

Ingredients

2 medium potatoes, cut into 3cm pieces

1/2 medium (520g) cauliflower, cut into small florets

1/4 cup thickened cream

1 tablespoon vegetable or olive oil

1 large brown onion, finely chopped

2 cloves garlic, crushed

500 gram thick lamb and rosemary sausages, casings removed

2 medium carrots, finely chopped

100 gram button mushrooms, quartered

165 gram packet lamb rosemary liquid gravy

1 cup frozen peas

30 gram butter, finely chopped

Method

1.Place potato and cauliflower in a large saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minutes or until tender. Drain; return to pan. Add cream; mash until almost smooth. Season.

2.Meanwhile, preheat oven to 210°C (190°C fan-forced). Heat oil in a medium frying pan over moderately high heat. Add onion and garlic; cook and stir for 5 minutes or until softened. Add sausage meat; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned.

3.Add carrot and mushroom; cook and stir for 5 minutes. Add gravy and ¼ cup water. Simmer for 3 minutes or until gravy boils and thickens. Remove from heat, then add peas.

4.Spoon mixture into 4 x 1¼-cup ramekins or ovenproof dishes. Top with cauliflower mash.

5.Using a fork, swirl mash. Dot with butter. Bake for 30 minutes or until golden and bubbly. Serve.