LAMB AND ROSEMARY POTATO PIE
From Campbells Kitchen. I made this omiting the onion due to allergy reasons. Also works well if you want to serve in individual ramikins instead of one large pie. The original recipe says serves 4 but you could stretch to 6 especially with other sides, depending on appetites of course.
Provided by ImPat
Categories Lamb/Sheep
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C.
- Place potatoes into a saucepan of boiling salted water and cook for 20 minutes or until tender.
- Drain and return to the saucepan and add butter and milk and mash until smooth, set to one side.
- While potatoes are cooking heat oil in a saucepan over medium heat and add onions and garlic and cook for 5 minutes until softened.
- Add mince and carrot and cook until browned and then add tomato paste and rosemary and cook stirring for 2 minutes.
- Remove from heat and stir in flour and slowly add stock stirring after each addition until combined.
- Return to heat and cook for a further 5 minutes, stirring constantly until sauce has thickened.
- Spoon into a 2 litre (8 cup) capacity ovenproof dish.
- Top with mashed potato then sprinkle over cheese and bake for 15 minutes or until golden.
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