SAN­TORINI SHEP­HERDS’ PIE

Ready in 1 hour Serves 6

Weekend Herald - Canvas - - ANNABEL LANGBEIN -

2 cups tomato pasta sauce

1 tsp soft brown sugar

1 tsp dried oregano

½ tsp each cin­na­mon and all­spice

¼ tsp each nut­meg and ground cloves Zest of 1 le­mon, finely grated

400g lean lamb mince

2 large car­rots, peeled and grated

1 tsp salt

Ground black pep­per, to taste

100g feta cheese, finely crum­bled

Mashed potato

1kg floury pota­toes, such as agria or rua, cut into 4cm chunks 2 Tbsp but­ter ½ cup milk, ap­prox Salt and fine white pep­per, to taste 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).

Annabel says: 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.

SAN­TORINI SHEP­HERDS’ PIE

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