Name: Lamb Pie with Spicy Potato Topping
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 400 g floury potato peeled roughly chopped; 400 g sweet potato peeled roughly chopped; 2 tbs milk; 1 tbs honey wholegrain mustard; 1 tbs extra virgin olive oil; 1 onion finely chopped; 400 g lamb mince; 2 celery stalk finely chopped; 1 carrot diced; 2 tomato roughly chopped; 1/2 cup peas; 2 tbs oregano chopped; 2 tbs parsley chopped; 125.00 ml beef stock (liquid); 2 tbs cornflour; 1 tbs Worcestershire sauce

by Tootsietwo Last updated on 04/28/2025

This is low GI and suitable for people with diabetes.

- Tootsietwo

Ingredients

400 g floury potato peeled roughly chopped
400 g sweet potato peeled roughly chopped
2 tbs milk
1 tbs honey wholegrain mustard
1 tbs extra virgin olive oil
1 onion finely chopped
400 g lamb mince
2 celery stalk finely chopped
1 carrot diced
2 tomato roughly chopped
1/2 cup peas
2 tbs oregano chopped
2 tbs parsley chopped
1/2 cups beef stock (liquid)
2 tbs cornflour
1 tbs Worcestershire sauce

Method

Step 1

Boil or steam potatoes until tender. Mash with milk and mustard and set aside.
Step 2

Heat oil in a large saucepan and gently fry onions until soft. Add lamb and cook until browned.
Step 3

Add vegetables and cook for 4 to 5 minutes.
Step 4

Combine stock, Worcestershire sauce and cornflour and stir into lamb mixture. Cook for 4 to 5 minutes.
Step 5

Transfer lamb mixture to a large ovenproof dish. Top with potato and draw curved lines with a fork. Potato will brown and crisp along the lines.
Step 6

Bake at 180C for 30 to 35 minutes until topping has browned.
Step 7

Serve immediately with steamed green vegetables or salad.