This hearty shepherd’s pie-style dish is ideal for the whole family. Serve it with tender broccoli shoots or a simple green salad. You can add half a cup of minted peas. Or if you want to introduce a little sweetness, substitute one potato for a kumara in your mash.
- 1 tbsp oil
- 1 onion, finely diced
- 1 tsp crushed garlic
- 600g lamb mince
- ¼ cup flour
- 2 cups rich lamb or beef stock
- 1 cup tomato pasta sauce or tomato chutney
- 1 grated carrot
- 2 tbsp mint jelly
- 130g baby spinach leaves
- 4 medium potatoes
- 30g butter
- 2 tbsp milk
- ½ cup grated cheese
- 1 tbsp shredded mint leaves
- Preheat the oven to 180°C
- Heat the oil in a large frying pan or saucepan and saute the onion, garlic and mince for 4-5 minutes until browned.
- Sprinkle over the flour and mix in well.
- Gradually add the stock,then the pasta sauce, grated carrot and mint jelly. Simmer for 10 minutes until thickened and saucy.
- Add the spinach leaves and cook for a further 3-4 minutes until wilted and green. Set aside to cool.
- Boil the potatoes in plenty of salted water until tender.
- Drain well and mash with the butter and milk, then stir in the cheese and mint.
- Spoon the mince mixture into a deep oven-proof serving dish and smooth the top.
- Dot the mashed potato over the mince and blend together with a fork. Add a little extra cheese to the top, if desired.
- Bake on an oven tray for 15-20 minutes until bubbling and golden.
Take a look at this cheesy sausage and batter bake recipe here.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author