👨‍🍳 조리법

1. 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. 2

   Add the chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Stir in the minced garlic, tomato paste, and Worcestershire sauce. Cook for 1 minute until fragrant.

   ⏱️ 1 minute
4. 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. 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. 6

   Mash the kumara with butter and warmed milk or cream until smooth and creamy. Season with salt and pepper to taste.

   💡 전문가 팁: For a smoother mash, use a potato ricer.
7. 7

   Preheat oven to 190°C (375°F).

   💡 전문가 팁: Ensure oven is fully preheated.
8. 8

   Spoon the kumara mash evenly over the lamb filling in the skillet. Use a fork to create decorative peaks on the surface.

   💡 전문가 팁: Ensure the mash covers the filling completely to prevent it from drying out.
9. 9

   Drizzle the Manuka honey evenly over the kumara topping.

   💡 전문가 팁: This adds a subtle sweetness and a beautiful glaze.
10. 10

    Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.

    ⏱️ 30 minutes
11. 11

    Let rest for 5-10 minutes before serving.

    ⏱️ 10 minutes