Capsicum Pesto Meatballs with Pea and Feta Mashed Potatoes

Steps

1. a full kettle to the boil.
2. Place potatoes and a pinch of salt in a medium pot and cover with boiling water. Cook on high heat for about 15 minutes, until tender. Add peas and cook for a further 1 minute, until bright green. Drain well and return to pot with butter and milk. Set aside, covered to keep warm.
3. While potatoes are cooking, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb meatballs for about 5 minutes, until starting to brown. Turn often to ensure even cooking.
4. While meatballs cook, remove core and seeds from capsicum and slice into 1cm-thick strips. Add capsicum to pan with meatballs and cook for a further 3 minutes, until capsicum is tender and meatballs are golden and just cooked through.
5. Add stock and capsicum pesto to pan with meatballs. Bring to a simmer and cook for 3-5 minutes, until meatballs are cooked through and sauce has thickened and reduced. Season to taste with salt and pepper.
6. Mash potatoes and peas until smooth. Fold courgette and feta through mash and season to taste with salt and pepper.
7. divide pea and feta smashed potatoes between plates, top with capsicum pesto meatballs and drizzle over any remaining sauce from the pan.