Gluten-Free Lamb and Kumara Shepherd's Pie

Ingredients

• 500 g Lamb mince
• 1 kg Kumara (sweet potato)
• 1 medium Onion
• 2 medium Carrot
• 1 cup Peas
• 500 ml Beef stock (gluten-free)
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp Rosemary
• 1 tsp Salt
• 0.5 tsp Pepper

Instructions

1. 1Preheat your oven to 200°C (400°F).
2. 2Peel the 1 kg of kumara (sweet potato) and cut into 1-inch chunks. Place the kumara chunks in a medium pot, cover with water, and bring to a boil over high heat. Cook for 15-20 minutes, or until the kumara is easily pierced with a fork. Drain the kumara and mash it in the pot until smooth. You can add 1 tablespoon of the 2 tbsp olive oil to help with mashing if needed.
3. 3While the kumara is boiling, heat the remaining 1 tablespoon of 2 tbsp olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the 500 g of lamb mince and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes. Drain off any excess fat from the pan.
4. 4Add the 1 medium chopped onion and 2 medium chopped carrots to the pan with the lamb. Cook, stirring occasionally, for 8-10 minutes, or until the onion and carrot have softened.
5. 5Stir in the 2 tbsp of tomato paste, 1 tsp of rosemary, 1 tsp of salt, and 0.5 tsp of pepper. Cook for 1 minute, stirring constantly, until fragrant. Pour in the 500 ml of gluten-free beef stock and bring to a simmer. Reduce the heat to low, cover the pan, and let it simmer gently for 15 minutes, allowing the flavors to meld.
6. 6Stir the 1 cup of peas into the lamb and vegetable mixture. Cook for 1 minute more to heat the peas through.
7. 7Pour the lamb and vegetable mixture into an oven-safe dish (approximately 9x13 inches or similar). Spoon the mashed kumara evenly over the top of the lamb mixture, spreading it to cover completely.
8. 8Place the dish in the preheated oven and bake for 20-25 minutes, or until the top of the kumara is lightly golden brown and the filling is bubbling around the edges.

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