INGREDIENTS
1 tbsp (15ml) oil
1 onion, finely chopped
1 garlic clove, crushed
300g carrots, topped, tailed and peeled
500g lamb mince
1 tsp (5ml) ground cumin
1 cup (250ml) lamb stock
Salt and black pepper
2 tbsp (30ml) fresh mint, finely chopped
2 cups (450g) floury potatoes, peeled and cubed
2 cups (450g) sweet potatoes, peeled and cubed
3 tbsp (45ml) Clover Fresh Cream
2 tbsp (30ml) Clover Mooi River Butter
3 tbsp (45ml) Clover Tusser’s Cheese, finely grated
Method
Preheat the oven to 180°C.
Heat the oil in a pan and fry the onion, garlic and carrots for 5–6 minutes over a moderate heat until the onion is soft.
Add the mince and cumin and cook for 8 minutes, or until browned.
Stir in the stock, bring to the boil and then simmer for 15 minutes, stirring occasionally.
Season with salt and pepper and stir in the mint.
Transfer the mixture to an ovenproof dish.
Place the potatoes and sweet potatoes in a pan and cover with cold water.
Bring to the boil and simmer for 15 minutes, or until the potatoes are tender.
Drain and return the empty pan to the stove and heat the cream and butter.
Once the butter has melted return the potatoes to the pan and mash.
Season the mixture with salt and pepper and stir in the cheese.
Spoon the mashed potato over the mince to cover and use a fork to swirl the top.
Cook for 20–25 minutes until crisp and golden brown.
CLOVER INGREDIENTS USED IN THIS RECIPE
