LAMB PIE WITH CHEESY CAULIFLOWER CRUST

SERVES 6 PREP 20 MINS COOK 1 HOUR PER SERVE 2412kj COST $$$$$

2 tbsp olive oil 2 parsnips, 1cm pieces 1 onion, finely chopped 1 large carrot, 1cm pieces 2 garlic cloves, crushed 1kg boneless lamb leg, 2cm cubes ¼ cup plain flour 2 cups beef stock ¼ cup mint jelly ½ cauliflower, small florets, blanched 1 cup grated cheddar ½ cup dry breadcrumbs fresh mint, mixed salad leaves, to serve

1 Preheat oven to moderate, 180°C. 2 In a large saucepan, heat oil on medium. Saute parsnip, onion, carrot and garlic 4-5 mins until tender. Add lamb, cook 4-5 mins until browned.

3 Stir in flour, cook 30 secs. Add beef stock and mint jelly, stirring. Increase heat to high and bring to boil. Reduce heat to low, simmer 35-40 mins until lamb is tender and sauce has thickened. Transfer to an 8-cup oval casserole dish.

4 Arrange cauliflower over lamb mixture. Sprinkle with combined cheese and breadcrumbs. Bake 5-10 mins until golden. Serve scattered with mint leaves and accompanied with mixed salad leaves.

TIP This dish could be made with lamb mince to reduce the cooking time and cost.