Kumara Topped Lamb Pie with Pea and Avocado Salad

Kumara Topped Lamb Pie with Pea and Avocado Salad

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, August 25, 2019.
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Ingredients

Pie Topping

  • 400g kumara
  • 1 parsnip
  • 1 Tbsp butter
  • 1 Tbsp milk

Pie Filling

  • 1 pack lamb mince
  • 1/2 brown onion, finely diced
  • 1 carrot, grated
  • 1 pack lamb pie spices
  • 1/2 cup water
  • 1 Tbsp tomato sauce
  • 1/2 cup cheese, grated

Pea Salad

  • 150g frozen peas
  • 1 lettuce, roughly chopped
  • 1 avocado, diced
  • 1 pack mint, chopped

Steps

  1. Preheat oven to high grill. Lightly grease a baking dish (about 20x30cm). Prep and cook mash. Cook kumara and parsnip in a pot of salted water, covered, for about 20 minutes, until tender. Drain and return to pot with butter and milk and mash until smooth. Season.
  2. Cook peas. Bring a small pot of water to the boil. Add peas and cook for about 2 minutes, until bright green. Drain, refresh under cold water then drain well.
  3. Prep pie veggies and cook pie. Heat a drizzle of oil in a fry-pan on high heat and cook lamb for about 4 minutes, until browned. Add onion and 1/2 tsp salt and cook a further 3 minutes, until starting to soften. Add carrot and lamb pie spices and cook for 1 minute, until fragrant.
  4. Cook pie. Add water measure and simmer for about 3 minutes, until thickened, fold through tomato sauce and season to taste. Pour into baking dish and evenly spread mashed veggies over mince. Sprinkle with cheese and grill for about 2 minutes, until cheese is bubbling and golden.
  5. Make salad. Add lettuce and avocado to a bowl along with mint, peas and a drizzle of olive oil and vinegar. Season.
  6. Serve pie with salad on the side.

Nutritional Information

Energy 2852 kj
682 kcal
Protein 32.7g
Carbohydrate 49.3g
Fat 37.5g