Santorini shepherd's pie
( SERVES 6 )
Photo by Annabel Langbein media
This tasty lamb sauce can also be prepared with a pastry topping. Bake as for the hot ’n’ spicy chicken pies. It’s also delicious tossed through pasta or served over couscous or rice.
|2 cups||Tomato pasta sauce|
|1 tsp||Soft brown sugar|
|1 tsp||Dried oregano|
|¼ tsp||Ground cloves|
|1||Lemon, use the zest only, finely grated|
|400 g||Lamb mince, lean|
|2 large||Carrots, peeled and grated|
|100 g||Feta cheese, finely crumbled|
For the mashed potato
|1 kg||Floury potatoes, such as agria or rua, cut into 4cm chunks|
|½ cup||Milk, approx|
- To make mashed potatoes, place potatoes in a pot, cover with water and 1 tsp salt and bring to a boil. Reduce heat and simmer until just tender. Drain well. Mash to a fine puree with a fork or masher (don’t puree or blend in a food processor). Add butter and enough milk to make a soft, spoonable mash. Season to taste with salt and white pepper. You should have about 4 cups of mash.
- To make the filling, combine pasta sauce, sugar, herbs, spices and lemon zest in a large pot and simmer for 5 minutes.
- Remove from the heat and add the mince, breaking it up with a wooden spoon to remove lumps. Add carrots, salt and pepper. Bring to a simmer and cook gently for 15 minutes.
- Preheat oven to 200C fanbake. Transfer mince mixture to a pie dish, spread mashed potato over the top and sprinkle with crumbled feta. Bake until piping hot and golden (about 30 minutes).
More of Annabel's pies