Minced Lamb and Mashed Potato Pie

Was never a big fan of potatoes.
But since the cold weather is doing my head in,
the body starts to crave carbs maximus pronto...

And this was the result...
As a wise space explorer once said,
"Resistance is futile."
I'm certainly not resisting this...

Minced Lamb and Mashed Potato Pie


For the mashed potato, you'll need:

1 kg potatoes (I'm using Vivaldi potatoes)
40g butter
3 egg yolks
salt and pepper

Put potatoes into a saucepan.
Add 2 teaspoon salt.
Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
Drain water from potatoes.
Put hot potatoes into a bowl. Add butter and egg yolks.
Use potato masher to mash potatoes until well mashed.

For the fillings:

400g minced lamb
a handful finely chopped fresh coriander leaves
a handful finely chopped spring onions
3 stalks celery; finely diced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp Worcestershire sauce
2 tsp tamari sauce
1 tsp anchovy relish
salt and black pepper

3 hard-boiled eggs, halved

Place the minced lamb in a large mixing bowl and add the chopped spring onion, coriander leaves, celery, coriander, cumin and cayenne pepper.
Season well with Worcestershire sauce, tamari sauce, anchovy sauce, salt and pepper
and mix by hand until combined but be careful not to over-work the mixture.

To assemble:

Grease an 8-inch cake tin with vegetable oil.
Line the bottom and side of the tin with parchment paper.
Spoon two-third of the mashed potato mixture into the tin and spread even onto the bottom and the side of the tin.
Spread the meat in an even layer in the base of the dish.
Layer the eggs on top of the meat.
And finally, top with the remaining mashed potatoes.  
Bake in 160C fan oven for 45 minutes.