Lamb and Kumara Shepherd's Pie with Manuka Honey Glaze

Name: Lamb and Kumara Shepherd's Pie with Manuka Honey Glaze
Prep time: PT30 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 45 minutes
Yield: 6
Cuisine: New Zealand
Ingredients: 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); undefined undefined Salt (to taste); undefined undefined Black pepper (freshly ground, to taste)

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.

준비 시간30 minutes

조리 시간1 hour 15 minutes

총 시간1 hour 45 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Preheat oven to 190°C (170°C fan/Gas Mark 5).
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: 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.
💡 전문가 팁: Ensure the mash covers the filling completely to prevent it from drying out.
10
Drizzle the Manuka honey glaze over the kumara topping.
💡 전문가 팁: 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.
💡 전문가 팁: Resting allows the filling to set slightly.

요리 기록 추적

💡 전문가 팁

✓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.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

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.