A twist to the winter warming classic. Swapping mashed potatoes for crushed new potatoes makes this dish lighter and more appealing on a warm summer evening.
I find a dish like this is perfect for using up all the veg I have in the fridge - it adds flavour and depth and reduces food waste. Almost anything works, in this particular pie I used carrots, kohlrabi and leeks as that is what came in my veg box!
It's a quick and easy mid-week meal, and leftovers can be reheated to make a tasty lunch, if you have any leftover that it...
Ingredients
500g Edcombe Farm mince lamb
1 tbsp oil
1 large onion, diced
2 garlic cloves, grated or chopped small
2 medium carrots grated (plus anything else you want to throw in!)
2 tbsp tomato puree
Handful of chopped parsley
100ml beef stock
600g new potatoes
2 spring onions
300g hard cheese grated (I always sure extra mature cheddar)
Salt and pepper for seasoning
Method
Heat the oil in a medium pan and add the onions, fry on a medium heat for 2 minutes, add the garlic and cook gently for 4-5 minutes until the onions are soft.
Add your grated carrot (and any other veg you want to use up!) and cook for a further 5 minutes, stirring regularly ensuring the mixture does not catch.
Empty the veg and onion mix into a bowl and set aside.
Without cleaning the pan add the lamb mince. You don't need to add oil as the fat in the lamb will melt down as the mince browns. Cook for 3-4 minutes, stirring to make sure it browns evenly.
Add the tomato puree and chopped parsley, mix. Cook for 1-2 minutes before adding the veg mix back in and mixing together. Add the beef stock, season to tasty and leave to cook, uncovered on a low heat for 20 minutes or so - until the mixture has thickened.
Whilst the filling is cooking, wash the new potatoes and add to a pan of salted boiling water. Cook until soft - you want them to be soft all the way through so they can be crushed but not too soft that they turn to mush.
Pre-heat the oven to 180°C/fan 160°C/gas 4.
Drain the cooked potatoes and return to the pan. Grab a potato masher or a fork and gently press the potatoes, taking care not to push your utensil all the way through.
Once your filling has thickened remove from the heat and transfer into an ovenproof dish. Spoon the crushed potatoes on top, ensuring you have an even layer. Thinly slice the spring onions, mix with the grated cheese and sprinkle over the potatoes.
Bake for 20-25 minutes until the top is starting to colour and mince in bubbling through at the edges.
Remove from the oven and leave to stand for 5 minutes before serving.
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