Traditional Minced Lamb and Kumara Pie
Inspired by the vibrant flavors of New Zealand, this traditional minced lamb and kumara pie brings together the savory richness of lamb with the sweet earthiness of kumara, otherwise known as sweet potatoes. This dish captures the essence of comfort food with a culinary heritage rooted in a love for hearty meals, utilizing locally sourced ingredients.
Ingredients
For the Filling
500 grams ground lamb (minced lamb) - Grass-fed for best flavor
1 large onion - finely chopped
2 cloves garlic - minced
1 cup beef stock - preferably homemade
2 tablespoons tomato paste
2 teaspoons rosemary - fresh, chopped- 2 cups kumara - peeled and diced
1 tablespoon olive oil - extra virgin
2 tablespoons flour
For the Pastry
- 2 cups all purpose flour (plain flour Australia and UK) - for pastry
125 grams butter - cold and cubed
2 tablespoons water - cold
1 unit egg - beaten for egg wash
Instructions
Prepare the Pastry:
- In a large mixing bowl, combine the flour and butter using your fingertips until the mixture resembles coarse breadcrumbs. Add cold water gradually, mixing with a knife until the dough just comes together. Form into a disc, wrap in cling wrap, and chill in the refrigerator for at least 30 minutes.
Cook the Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and golden, about 5-7 minutes. Add the lamb and cook until browned, breaking up with a spoon, for about 8-10 minutes.
- Add the flour to the lamb mixture, stirring well to incorporate. Pour in the beef stock and tomato paste, and add the rosemary. Simmer for 10 minutes until thickened, then add the diced kumara and cook for another 10 minutes until the kumara is tender. Season with salt and pepper to taste.
Assemble the Pie:
- Preheat the oven to 180°C (350°F). Roll out the chilled pastry dough on a floured surface until it's large enough to fit your pie dish. Line the pie dish with the pastry, trimming away any excess.
- Fill the pastry-lined dish with the lamb and kumara mixture. Roll out the remaining pastry dough and lay it over the filling. Crimp or score the edges to seal, and cut a few slits on top to allow steam to escape. Brush with beaten egg.
- Bake in the preheated oven for 35-40 minutes or until the pastry is golden and crisp. Allow to cool slightly before serving.
Notes
For added flavor, sprinkle a touch of flaky sea salt on the crust before baking. If kumara is unavailable, sweet potatoes can be used as an alternative. For a richer glaze, use a mixture of beaten egg and a splash of cream for the wash.
Nutrition
Calories: 625kcalCarbohydrates: 47gProtein: 21gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 106mgSodium: 331mgPotassium: 556mgFiber: 3gSugar: 4gVitamin A: 6894IUVitamin C: 4mgCalcium: 51mgIron: 4mg
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