- 2 tbsp vegetable oil
- 500g lean lamb mince
- 1 medium onion, finely chopped
- 1 stick celery, finely chopped
- 1 carrot, finely chopped
- 1 garlic clove, crushed
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tbsp cake flour
- 1 tbsp tomato purée
- 100ml red wine
- 250ml beef or lamb stock
- 1 tbsp Worcestershire sauce
- salt and pepper
- 250g sweet potatoes
- 300g potatoes
- 1 tbsp milk
- 200g frozen peas
1. Heat 1 tbsp of the oil in a large pan over a high heat and brown the mince. Transfer to a large bowl, leaving any oil behind.
2. Lower heat and fry onion, celery and carrot in the pan for 10 minutes or until softened. Add the garlic, chilli, cumin and flour, and cook for 1 minute. Return mince to the pan with tomato purée, wine, stock, sauce and some seasoning. Bring to a boil, then simmer 10 minutes or until thickened.
3. Meanwhile, peel and chop potatoes into large chunks. Bring a large pot of salted water to a boil and boil potatoes for 15 to 20 minutes or until tender. Drain and leave to steam in the colander for 5 minutes.
4. Preheat oven to 200°C. Mash potatoes with the milk, remaining oil and plenty of seasoning. Add peas to the mince mixture, check seasoning, then empty into a rough 1,8ℓ ovenproof dish.
5. Top with mash, adding texture with a fork or palette knife. Cook in the oven for 40 to 45 minutes or until mash is light golden and crispy, and lamb is piping hot. Serve with a green salad.
EACH SERVING About 2 160kJ, 31g protein, 23g fat (9g saturated), 38g carbohydrate (10g total sugars), 8g fibre.