Name: Lamb and pea pie with cauliflower mash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 leek, finely chopped; 2 carrots, peeled, finely chopped; 2 clove garlic, crushed; 500 gram thick lamb and rosemary sausages, squeezed from casings; 2 tablespoon plain flour; 1.5 cup chicken stock; 1 cup frozen peas; 1/4 cup grated parmesan; Cauliflower mash; 2 potatoes, diced into 3cm pieces; 1/2 cauliflower, cut into small florets; 1/4 cup thickened cream

Lamb and pea pie with cauliflower mash

This budget-friendly lamb pie recipe jazzes up traditional potato mash topping with a hearty dose of delicious cauliflower. A tried-and-true Kiwi favourite with a twist

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Serves 4

Prep

10M

Cook

45M

Total

55M

Ingredients

1 tablespoon olive oil

1 leek, finely chopped

2 carrots, peeled, finely chopped

2 clove garlic, crushed

500 gram thick lamb and rosemary sausages, squeezed from casings

2 tablespoon plain flour

1.5 cup chicken stock

1 cup frozen peas

1/4 cup grated parmesan

Cauliflower mash

2 potatoes, diced into 3cm pieces

1/2 cauliflower, cut into small florets

1/4 cup thickened cream

Method

1.Preheat oven to 200°C.

2.In a frying pan, heat oil on high. Sauté leek, carrot and garlic for 3 minutes until leek softens. Brown sausage meat for 5 minutes.

3.Mix in flour. Stir in stock and simmer for 2 minutes, then add peas.

4.Spoon mixture into four 1 ¼-cup ramekins or oven-proof dishes. Top with mash and sprinkle with parmesan. Bake for 25-30 minutes until golden and bubbly.

Cauliflower mash

5.Boil vegetables until tender. Drain and return to pan, then mash with cream and season to taste.

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Ingredients

Method

Cauliflower mash

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