Spiced Lamb Pie with Kumara Mash
Photography Melanie Jenkins.
This pie is based loosely on the tasty South African dish ‘bobotie’ – a combination of lightly curried meat with dried fruit and topped with a baked egg custard. For this recipe I’ve opted for a more New Zealand-style topping of whipped kumara.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, sliced
1 carrot, grated
1 medium stick of celery, thinly sliced
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1-2 tablespoons mild curry powder
¼ teaspoon ground allspice
2 tablespoons tomato paste
3 tablespoons fruit chutney
600 grams lamb mince
1/3 cup sultanas or raisins
½ cup chicken stock
sea salt and freshly ground pepper
Kumara mash
1 kilogram orange kumara, peeled and roughly chopped
2 teaspoons curry powder
knob of butter
1 tablespoon cream or sour cream
pinch of ground cinnamon
4 x 1¼ cup-capacity ovenproof ramekins
METHOD
Preheat the oven to 180˚C.
Heat the oil in a large saucepan and cook the onion, carrot and celery with a good pinch of salt until the vegetables are soft. Add the garlic, ginger, curry powder, allspice, tomato paste and chutney and cook for 2 minutes. Add the lamb and increase the heat. Cook for 5 minutes, breaking up any lumps with a spoon. Stir in the sultanas and stock, season and simmer for 3-4 minutes.
Mash: Cook the kumara and curry powder in boiling salted water until tender. Drain well then return to the saucepan and put over a low heat to drive off the excess moisture. Mash until smooth then beat in the butter, cream and cinnamon and season well.
To assemble: Divide the lamb mixture between the dishes and pile the kumara mash over the top.
Place on an oven tray, grind over a little pepper and bake for 15-20 minutes until the filling is hot and bubbling. Serve with a salad of cooked snowpeas, cucumber and spring onions tossed with a little vinaigrette.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.