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Lamb and Kumara Shepherd's Pie with Manuka Honey Glaze
A hearty and comforting Shepherd's Pie, a classic dish with a distinctly New Zealand twist. This version features a rich lamb mince filling simmered with vegetables and herbs, topped with a sweet and creamy kumara (sweet potato) mash, and finished with a drizzle of Manuka honey glaze.
🧂 Ingredienti
- 500 g Lamb mince
- 2 tbsp Olive oil
- 1 large Onion(finely chopped)
- 2 medium Carrots(finely chopped)
- 3 cloves Garlic(minced)
- 150 ml Red wine
- 400 ml Beef stock
- 2 tbsp Tomato paste
- 1 tbsp Fresh rosemary(chopped)
- 1 tsp Fresh thyme(chopped)
- 1 tbsp Worcestershire sauce
- 1 kg Kumara (sweet potato)(peeled and cubed)
- 50 g Butter(plus extra for mashing)
- 50 ml Milk(or as needed for mash consistency)
- 2 tbsp Manuka honey(for glaze)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Istruzioni
- 1
Preheat oven to 190°C (170°C fan/Gas Mark 5).
💡 Consigli Professionali: Ensures the oven is at the correct temperature for even cooking. - 2
Heat olive oil in a large oven-safe pan or casserole dish over medium-high heat. Add lamb mince and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 3
Add chopped onion, carrots, and minced garlic to the pan. Cook until softened, about 5-7 minutes.
- 4
Pour in the red wine and cook until it has mostly evaporated, scraping up any browned bits from the bottom of the pan.
- 5
Stir in the beef stock, tomato paste, rosemary, thyme, and Worcestershire sauce. Bring to a simmer, then reduce heat, cover, and cook for 30 minutes, allowing the flavours to meld.
- 6
While the filling simmers, place the cubed kumara in a large saucepan, cover with cold water, and bring to a boil. Cook until tender, about 20-25 minutes.
- 7
Drain the kumara well. Mash with butter and milk until smooth and creamy. Season with salt and pepper to taste.
💡 Consigli Professionali: Add milk gradually to achieve desired consistency. - 8
Once the filling has simmered, season with salt and pepper to taste. If it seems too thin, you can simmer it uncovered for a few more minutes to thicken.
💡 Consigli Professionali: Taste and adjust seasoning before topping. - 9
Spoon the kumara mash evenly over the lamb filling. Use a fork to create a decorative pattern on top.
💡 Consigli Professionali: Ensure the mash covers the filling completely to prevent it from drying out. - 10
Drizzle the Manuka honey glaze over the kumara topping.
💡 Consigli Professionali: Warm the honey slightly to make it easier to drizzle. - 11
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
- 12
Let the pie rest for 5-10 minutes before serving.
💡 Consigli Professionali: Resting allows the filling to set slightly.
💡 Consigli Professionali
- ✓For a richer flavour, use a good quality lamb mince.
- ✓If you don't have red wine, you can substitute with extra beef stock.
- ✓Ensure the kumara mash is seasoned well, as it forms a significant part of the dish's flavour profile.
- ✓Manuka honey adds a unique New Zealand flavour, but any good quality honey can be used.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add a layer of frozen peas or corn to the lamb filling in the last 10 minutes of simmering.
- For a cheesy topping, sprinkle grated cheddar cheese over the kumara mash before baking.
- Substitute potato for kumara if preferred, though kumara offers a sweeter, more distinct flavour.