LAMB & PUMPKIN PIES
SERVES 4 PREP 10 MINS COOK 35 MINS PER SERVE 2115kj
1 tbsp olive oil 500g minced lamb 1 onion, diced 500g butternut pumpkin, peeled, grated 1 cup frozen peas 1 tbsp currants 2 tsp ground cumin 2 tsp ground coriander 700g bottle tomato passata ¼ cup water ¼ cup grated parmesan 40g butter, diced mixed salad leaves, to serve
1 Preheat oven to moderate, 180°C. Grease 4 x 1 ½-cup ovenproof dishes. Place on an oven tray. 2 In a medium saucepan, heat oil on high. Brown mince 5-6 mins, breaking up lumps until golden. Add onion, 1 cup pumpkin, peas, currants and spices. Cook, stirring occasionally, 3-4 mins until fragrant. 3 Reduce heat to low and add passata and water. Cook 3-4 mins. Season to taste. Divide mixture evenly between dishes. 4 In a bowl, combine cheese and remaining pumpkin. Season. Arrange over mince mixture and dot with butter. Bake 30-35 mins until pumpkin is golden and bubbles appear at edges. 5 Serve pies with salad.