Lamb, Rosemary & Kumara Pie

clock 30 minutes + 1 hour bowl Serves 4


  • 2 Tbsp rice bran oil
  • 500g diced lamb
  • 2 stalks rosemary, leaves only
  • 1 large carrot, sliced
  • 2 sticks celery, sliced
  • 1 Tbsp tomato paste
  • 1 cup red wine
  • 1 cup beef stock
  • 3 kumara, peeled and chopped
  • 1 Tbsp butter
  • 1/2 cup milk or cream
  • Salt, to season
  • 1/2 cup cheese, grated
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  • 1. Preheat the oven to 190°C (170°C fan-forced). Heat the oil in a heavy-based pan over a medium-high heat. Add the lamb and brown on all sides for 7-8 minutes.

  • 2. Add the rosemary, carrot, celery and tomato paste and stir to combine. Add the red wine and beef stock and increase the heat to high. Once almost boiling, reduce to a simmer and cook for about 30 minutes until the lamb is tender.

  • 3. Meanwhile, to make the kumara mash, boil the kumara for about 20 minutes until soft. Drain then return to the stovetop over a low heat. Add the butter, milk or cream and salt. Mash together until smooth. Stir through most of the cheese.

  • 4. When lamb is tender, scoop into a pie dish. Spoon over the kumara mash and smooth the top. Top with the remaining cheese. Bake for about 15 minutes until the top is golden.

  • *Check that the beef stock is Gluten Free.

  • PER SERVE • Energy 3275Kj • Protein 26g • Total Fat 53g • Saturated Fat 23g • Carbohydrates 39g • Sugars 17g • Sodium 925mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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