 Ingredients (serves 4)
800g potatoes, quartered (see note)
20g butter
1/2 cup hot milk
1 1/2 tablespoons olive oil
1 carrot, finely chopped
1 celery stick, finely chopped
1 zucchini, finely chopped
1 brown onion, finely chopped
1 garlic clove, crushed
400g roast lamb (from Greek-style Roast Lamb - see related recipe), minced
1/2 cup tomato sauce
2 tablespoons Worcestershire sauce
3/4 cup beef stock
1/3 cup grated cheddar cheese
Method
Cook potatoes until tender. Drain. Add butter and mash until smooth. Add milk and beat to combine.
Heat oil in a large, heavy-based frying pan over medium heat. Cook carrot, celery, zucchini, onion and garlic for 8 to 10 minutes or until vegetables soften.
Add lamb mince, sauces and beef stock. Cook, stirring, until mixture comes to the boil. Simmer for 3 minutes. Set aside to cool.
Preheat oven to 200°C. Spoon mixture into 4 x 1-cup ramekins or 1 x 4-cup ovenproof dish. Top with mashed potato. Rake surface with a fork. Sprinkle with cheese. Bake for 15 to 20 minutes or until golden.
Labels: carrot, celery, from Greek-style Roast Lamb, potatoes, sebagos |
