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Lamb and Kumara Shepherd's Pie with Manuka Honey Glaze
A comforting and hearty shepherd's pie, a New Zealand twist on the classic. It features a rich lamb mince filling infused with local herbs and vegetables, topped with a creamy mash of sweet kumara (New Zealand sweet potato) and finished with a subtle Manuka honey glaze for a touch of sweetness and authentic Kiwi flavor.
🧂 Ingrédients
- 750 g Ground lamb
- 1 large Onion(finely chopped)
- 2 medium Carrots(diced)
- 2 medium Celery stalks(diced)
- 3 minced Garlic cloves
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Fresh rosemary(chopped)
- 1 tsp Fresh thyme(chopped)
- 300 ml Beef or lamb stock
- 1 tbsp Olive oil
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
- 1 kg Kumara (sweet potato)(peeled and cubed)
- 50 g Butter
- 100 ml Milk or cream(warmed)
- 2 tbsp Manuka honey
👨🍳 Instructions
- 1
For the filling: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off excess fat.
⏱️ 5-7 minutes - 2
Add the chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
⏱️ 7 minutes - 3
Stir in the minced garlic, tomato paste, and Worcestershire sauce. Cook for 1 minute until fragrant.
⏱️ 1 minute - 4
Add the chopped rosemary, thyme, beef or lamb stock, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 20 minutes, allowing the flavors to meld.
⏱️ 20 minutes - 5
While the filling simmers, prepare the kumara mash: Boil the cubed kumara in salted water until very tender, about 15-20 minutes. Drain well.
⏱️ 20 minutes - 6
Mash the kumara with butter and warmed milk or cream until smooth and creamy. Season with salt and pepper to taste.
💡 Conseils de pro: For a smoother mash, use a potato ricer. - 7
Preheat oven to 190°C (375°F).
💡 Conseils de pro: Ensure oven is fully preheated. - 8
Spoon the kumara mash evenly over the lamb filling in the skillet. Use a fork to create decorative peaks on the surface.
💡 Conseils de pro: Ensure the mash covers the filling completely to prevent it from drying out. - 9
Drizzle the Manuka honey evenly over the kumara topping.
💡 Conseils de pro: This adds a subtle sweetness and a beautiful glaze. - 10
Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
⏱️ 30 minutes - 11
Let rest for 5-10 minutes before serving.
⏱️ 10 minutes
💡 Conseils de pro
- ✓If kumara is unavailable, regular sweet potatoes or even a mix of potato and sweet potato can be used.
- ✓For a richer flavor, add a splash of red wine to the lamb filling while it simmers.
- ✓Serve with a side of steamed green beans or a simple garden salad.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a layer of grated cheese (cheddar or mozzarella) on top of the kumara mash before baking.
- Incorporate a tablespoon of Marmite into the lamb filling for an extra umami boost.
- For a spicier kick, add a pinch of chili powder or a finely chopped chili to the lamb mixture.