Mediterranean Carisma Potato Salad
-
120m -
6 -
Easy
Recipe credit to Tim Bone from Good Chef Bad Chef
Ingredients
-
FOR THE PIE FILLING
-
FOR THE MASH POTATO TOP
Method
STEP 1
In a large heavy based pan on medium-high heat, add the onion, carrot and celery and cook until starting to soften. Add the garlic, bay leaf and rosemary and cook for 1 minute or until fragrant. Add the lamb mince and honey and cook until the mince has browned. Add flour and cook stirring for 1 minute.
STEP 2
Add the tomato paste, Worcestershire sauce, red wine and beef stock. Bring to a simmer and cook, stirring occasionally, for 10-15 minutes or until the mixture thickens to a gravy consistency. Stir through frozen peas and season with salt and pepper.
STEP 3
Transfer the filling to a pie or casserole dish. Cover and refrigerate for at least one hour. This can be done the day before.
STEP 4
For the mash, preheat the oven to 200°C. Place the potatoes on a baking tray and roast for about 40 minutes, or until soft.
STEP 5
Scoop flesh from potatoes and pass through a potato ricer or hand mash in a bowl. Add the cream, butter and a good pinch of salt and pepper and mix until smooth.
STEP 6
Spoon the mash onto the cooled filling, making patterns on the potato with a fork. Sprinkle with cheese and bake in the oven for 20 minutes or until the top is golden and crispy.
Food is for sharing
If you share our passion for great food, sign up for regular recipe ideas to enjoy with your family.
45min 
2-4 
Easy Reviews
There are no reviews yet. Be the first one to write one.