Lamb & Sweet Potato Pumpkin Pie

Ingredients (Serves 4)

4 cloves garlic, crushed

1 large brown onion, finely diced

200 g sliced mushrooms, finely diced

2 stalks celery, finely diced

2 carrots, finely diced

1 birds eye chilli, diced

500 g lamb mince

3 tbl tomato paste

1 tbl freshly chopped thyme

½ cup red wine

250 ml bone broth or stock of choice

2 bay leaves

500 g pumpkin, cut into cubes for steaming

500 g sweet potato, cut into cubes for steaming

1 large handful parmesan cheese (optional)

Olive oil

Salt and pepper

Method

1. Preheat the oven to 180°C.

2. In a frying pan add olive oil and fry off the garlic, onion, mushrooms, celery, carrot and chilli. Add the

lamb mince and cook until fully cooked through. Add the tomato paste, thyme, wine, stock/broth and

bay leaves and simmer for approximately 15 minutes while you mash the potato and pumpkin mash.

3. Steam or boil the pumpkin and sweet potato until tender. Transfer to a pot and add a tablespoon of

butter, salt and pepper and mash with a fork or potato masher.

4. Add the lamb and vegetable mixture into an oven proof dish. Spoon over the mashed sweet potato and

pumpkin and sprinkle the parmesan on top.

5. Place the oven grill on and grill for 10 minutes until crispy. You can skip this step if short on time.