There is nothing more comforting than a hot pie on a cold night, and last night was freezing. This is one of the boy's favourite meals so they have been telling me to post it since day one. Here 'tis. Enjoy!
1kg lamb mince
1 large carrot - finely chopped
1 zuccini - finely chopped
1 red capsicum - finely chopped
1 red onion - finely chopped
4 cloves of garlic - finely chopped
Salt and pepper
2 tsp cumin
2 tsp tumeric
1 tsp cinnamon
1 tsp chilli powder
1 tsp ground ginger
4 tbs tomato paste
300ml beef stock
200ml red wine
11 good sized potatoes - peeled
1/3 cup cream
Heat oil in a large non-stick saucepan and fry vegetables until fragrant. Add the lamb mince and fry until it is brown, make sure you break up the mince while it's cooking. Add spices, salt and pepper and stir until combined. Stir through tomato paste, beef stock and red wine and bring to the boil. Reduce heat to medium low and simmer uncovered for 45 mins or until most of the juices have reduced.
Boil potatoes in a large saucepan of salted water until soft and drain through a colander. Return to the hot saucepan, add butter, salt and pepper and mash thoroughly. Add cream and continue mashing until the potatoe is smooth and creamy.
Spoon the meat into a large ovenproof dish and smooth. Spread the potato over the top and paint a little melted butter and milk over the surface to help it brown. Place in the oven (preheated to 180C) and bake for 35 mins or until the top is lightly browned.
Sometimes I add a handful of finely chopped parsley to the mash. Sweeet potato mash also works well!