Serves 4
Ingredients:
- 500g minced lamb
- 2 medium white potatoes (~350g)
- ~350g orange sweet potato
- 1 leek finely diced
- 1/2 choko chopped small
- 1/3 cup prepared BBQ sauce Elim
- 1 clove garlic, minced
- 1/3 cup chopped parsley
- salt to taste
- rice bran oil for cooking (oil of your choice)
- rice milk for mashing the potato
Method:
- Preheat the oven to 200 degrees Celsius, fan-forced
- Need a deep dish about 4 litre capacity
Mashed potato topping:
- Peel the white potatoes, roughly chop, and place them in the steamer first
- Note: they will steam faster if chopped into smaller pieces, however there is better nutrition retention if you steam them in bigger chunks
- They take longer to soften than the sweet potato
- About 5 minutes later, add the peeled and chopped sweet potato
- Steam both together until tender
- Mash them in a bowl with the rice milk (or milk of your choice) and salt to taste
Lamb filling:
- Stir fry the leek, choko, garlic and parsley in a little oil for about 5 minutes, to soften and brown a little
- Add the mince and Elim BBQ sauce (to taste) and stir periodically until cooked
Combine:
- Place the mince into the cooking dish and spread over the base
- Spread the combined, mashed potato topping evenly over the top of the meat
- Peak the potato a little to catch the browning from the baking
- Place in the fan-forced oven for about 15 minutes to brown the top
Serve:
- Serve with your choice of vegetables
- Cut left-overs into meal portions and freeze for later
