Lamb and Rosemary Potato Pie
Recipe: #15184
October 26, 2014
Categories: Lamb/Mutton, Onions, Potatoes, Brunch, Fathers Day, Sunday Dinner, Oven Bake, No Eggs, more
"From Campbells Kitchen. I made this omitting the onion due to allergy reasons. Also works well if you want to serve in individual ramekins 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. You could make this ahead and refrigerate and allow a little longer to heat through in the oven."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (570.8 g)
- Calories 668
- Total Fat - 39.2 g
- Saturated Fat - 17.1 g
- Cholesterol - 108.5 mg
- Sodium - 484.4 mg
- Total Carbohydrate - 47.3 g
- Dietary Fiber - 7.6 g
- Sugars - 8.5 g
- Protein - 31.9 g
- Calcium - 229.9 mg
- Iron - 3.7 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 180°C.
Step 2
Place potatoes into a saucepan of boiling salted water and cook for 20 minutes or until tender.
Step 3
Drain and return to the saucepan and add butter and milk and mash until smooth, set to one side.
Step 4
While potatoes are cooking heat oil in a saucepan over medium heat and add onions and garlic and cook for 5 minutes until softened.
Step 5
Add mince and carrot and cook until browned and then add tomato paste and rosemary and cook stirring for 2 minutes.
Step 6
Remove from heat and stir in flour and slowly add stock stirring after each addition until combined.
Step 7
Return to heat and cook for a further 5 minutes, stirring constantly until sauce has thickened.
Step 8
Spoon into a 2 litre (8 cup) capacity ovenproof dish.
Step 9
Top with mashed potato then sprinkle over cheese and bake for 15 minutes or until golden.
Tips
No special items needed.
1 Reviews
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