Lamb Shepards pie with Kūmara and Goats Cheese Topping

With its crowning glory of whipped kūmara and little nuggets of goat’s cheese and juicy lamb filling it’ll fast become a favourite.

SERVES: 4-6

INGREDIENTS

7 tablespoons unsalted butter, divided
1 small onion, finely diced
2 carrots, peeled and finely diced
1 celery stalk, finely diced
1 cup cremini mushrooms, diced
1 tablespoon tomato paste
1 cup beef stock
3 tbsp Salt and pepper, 2 tsp Smoked Paprika, 2 tsp freshly chopped Rosmary
1kg Lamb Mince
1/2 cup beef demi glace
1/4 cup chopped parsley
1 cup frozen peas

TOPPING
1-kilogram Beauregard orange kūmara, peeled, cut into chunks
butter
100 grams soft goat’s cheese
parmesan for grating

METHOD

Heat a pan over medium-high. Add in 3 tablespoons of butter, onion, carrot, celery pearl onion, mushrooms, chopped rosemary, and smoked paprika. Cook until fragrant and tender, about 5 minutes.

Add in tomato paste and beef stock. Continue to cook until liquid has reduced by half. Season with salt and pepper.

Stir in meat, demi glace, and parsley.

Preheat oven to 375 degrees F.

TOPPING

Cook the kūmara in well-salted, boiling water until tender. Drain well and tip back into the saucepan. Place back over a low heat to remove excess moisture.

Mash with a good knob of butter and nutmeg and season generously with salt and pepper. Crumble in the goat’s cheese and fold together, leaving the goat’s cheese in small pieces.

To cook: Spoon the mash over the filling, top with a generous grating of parmesan, and bake for 20 minutes until bubbling and golden. Top with little nuggets of extra butter if inclined. Let rest for at least 10min.

Meanwhile, melt remaining 1 tablespoon of butter in a small pot. Stir in peas until heated through. Serve with shepherd’s pie.