Sunday, April 7, 2013

Lamb Pie With Mustard Mash

Mouth-watering and magnificent! Lamb, mustard mash with a hint of rosemary.
800 gram Potatoes
15 millilitre Wholegrain seeded mustard
30 millilitre Oil
1 Onion, chopped
2 Carrots, diced
400 millilitre Water
120 millilitre Milk
45 millilitre Stork margarine
500 gram Lamb mince
1 Red pepper, chopped
1 KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
1.Preheat oven to 200C.
2.In a large pan of boiling salted water, boil the potatoes until soft.
3.Drain well and mash until smooth.
4.Add the milk, mustard and margarine.
5.In a pan heat the oil and brown the lamb mince, onion and red pepper.
6.Add the carrots, contents of the KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce sachet and water.
7.Bring to the boil, then simmer for 10-15 minutes.
8.Spoon the lamb mixture into an ovenproof dish and top with the mustard mashed potatoes
9.Bake in the oven for 20-30 minutes or until golden brown and bubbling.

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