Lamb Shepherd’s Pie with Summer Salad

Steps

1. Prep and cook topping Preheat oven to high grill. Set aside a baking dish (about 26 x 18cm). Peel and dice kumara 2cm. Add to a pot with a pinch of salt and cover with hot tap water. Cook on high heat with the lid on for 20-25 minutes, or until very soft. Drain and return to pot. Add a knob of butter and milk and mash until smooth. Season to taste.
2. Prep and cook filling Finely dice onion and grate first carrot. Heat a little oil in a fry-pan on high heat and cook lamb for about 4 minutes, until browned. Add onion and ½ tsp salt and cook a further 3 minutes, until starting to soften. Add carrot, tomato paste and lamb spices and cook for 1 minute until fragrant.
3. Add water and peas and simmer for about 3 minutes, or until thickened. Pour into baking dish and evenly spread mashed kumara over mince. Grill for about 3 minutes, until top is golden.
4. Prep salad Roughly tear lettuce; peel carrot into ribbons; cut tomato into thin wedges. Toss in a bowl with a drizzle of vinegar and oil and season to taste.
5. Serve Shepherd’s pie with salad and tomato sauce