Recipes

Lamb & Rosemary Potato Pie

Serves: 4
Preparation Time: 10
Cooking Time: 40

Ingredients

  • 800g potatoes, peeled and chopped
  • 1 tbsp butter
  • ¼ cup milk
  • 1 tsp oil
  • 2 cloves garlic, chopped
  • 1 onion, finely diced
  • 500g lamb mince
  • 2 carrots, grated
  • 2 tbsp tomato paste
  • 1 tsp rosemary
  • 1 tbsp plain flour
  • 250ml (1 cup) Campbell’s Real Stock – Beef
  • ½ cup tasty cheese, grated

Method

  1. Preheat oven to 180°C. Place potatoes into a saucepan of boiling salted water. Cook for 20 mins or until tender. Drain, return to saucepan, add butter & milk, mash until smooth.

  2. Heat oil in a saucepan over medium heat. Add onions & garlic, cook for 5 mins until softened. Add mince & carrot, cook until browned.

  3. Add tomato paste & rosemary, cook, stirring, for 2 mins. Remove from heat.

  4. Stir in flour, add stock, return to heat. Cook for a further 3 mins, stirring constantly, until sauce has thickened.

  5. Spoon into a 2 Litre (8-cup) capacity ovenproof dish. Top with mashed potato then sprinkle over cheese. Bake for 30 mins or until golden.

  6. Tip: Serve with Tomato Chutney

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