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| Spiced Lamb Pie with Kumara Mash |
This pie is based loosely on the tasty South African dish 'bobotie' - a combination of lightly curried meat with dried fruit and topped with a baked egg custard. For this recipe I've opted for a more New Zealand-style topping of whipped kumara
Serves 4
Spiced Lamb Pie with Kumara Mash ingredients: 2 tablespoons olive oil. 1 onion, sliced. 1 carrot, grated. 1 medium stick of celery, thinly sliced. 2 cloves garlic, crushed. 1 tablespoon grated fresh ginger. 1-2 tablespoons mild curry powder. 1/4 teaspoon ground allspice. 2 tablespoons tomato paste. 3 tablespoons fruit chutney. 600 grams lamb mince. 1/3 cup sultanas or raisins. 1/2 cup chicken stock. sea salt and freshly ground pepper
Kurnara mash: 1 kilogram orange kumara, peeled and roughly chopped. 2 teaspoons curry powder knob of butter. 1 tablespoon cream or sour cream. pinch of ground cinnamon. 4 x 1 and 1/4 cup-capacity ovenproof ramekins
Spiced Lamb Pie with Kumara Mash recipe: Preheat the oven to 180C. Heat the oil in a large saucepan and cook the onion, carrot and celery with a good pinch of salt until the vegetables are soft. Add the garlic, ginger, curry powder, allspice, tomato paste and chutney and cook for 2 minutes. Add the lamb and increase the heat. Cook for 5 minutes, breaking up any lumps with a spoon. Stir in the sultanas and stock, season and simmer for 3-4 minutes
Mash: Cook the kumara and curry powder in boiling salted water until tender Drain well then return to the saucepan and put over a low heat to drive off the excess moisture. Mash until smooth then beat in the butter, cream and cinnamon and season well
To assemble: Divide the lamb mixture between the dishes and pile the kumara mash over the top. Place on an oven tray, grind over a little pepper and bake for 15-20 minutes until the filling is hot and bubbling. Serve with a salad of cooked snowpeas, cucumber and spring onions tossed with a little vinaigrette. By then, the spiced lamb pie is ready
