Kumara Topped Lamb Pie with Pea and Avocado Salad
Ready in 40 minutes
• Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 25, 2019.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 25, 2019.
Ingredients
Pie Topping
- 800g kumara, peeled and diced
- 1 parsnip, peeled and diced
- 2 Tbsp butter
- 2 Tbsp milk
Pie Filling
- 1 pack lamb mince
- 1 brown onion , finely diced
- 1 carrot, grated
- 1 pack lamb pie spices
- 1 cup water
- 2 Tbsp tomato sauce
- 1/2 cup cheese, grated
Pea Salad
- 250g frozen peas
- 1 lettuce, roughly chopped
- 1 avocado, diced
- 1 pack mint, chopped
Steps
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Preheat oven to high grill. Lightly grease a baking dish (about 20x30cm). Prep & 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.
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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.
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Prep pie veggies & 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 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.
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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 lamb. Sprinkle with cheese and grill for about 2 minutes, until cheese is bubbling and golden.
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Make salad. Add lettuce and avocado to a bowl along with mint, peas and a drizzle of olive oil and vinegar. Season.
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Serve pie with salad on the side.
Nutritional Information
Energy |
2798 kj 669 kcal |
---|---|
Protein | 35.2g |
Carbohydrate | 54.6g |
Fat | 32.6g |