Ingredients
• 750g brushed potatoes, washed, peeled, quartered
• 50g butter
• 1/3 cup full-cream milk
• 2 tablespoons olive oil
• 250g Kent pumpkin, peeled, seeded, cut into 1.5cm pieces
• 1 small brown onion, cut into medium dice
• 1 medium carrot, peeled, cut into medium dice
• 1 stick celery, cut into medium dice
• 3 cloves garlic, finely chopped
• 1 teaspoon Coles Brand Garam Masala
• 500g packet Coles Lamb Mince
• 2 tablespoons Coles Brand red wine vinegar
• 1 1/2 tablespoons plain flour
• 1 cup Coles Brand Real Beef Stock
• 1/2 cup water
• Olive oil, for drizzling
Method
1. Position the rack in the centre of the oven and preheat the oven to 190C or 170C fan-forced.
2. To make the mash, put the potatoes in a large saucepan, cover completely with lightly salted water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 15 mins, or until the potatoes are tender. Drain.
3. Return the potatoes to the saucepan and cook over medium-low heat, stirring occasionally, for about 2 mins to evaporate the excess liquid. Reduce the heat to low, add two-thirds of the butter, and mash the potatoes with a potato ricer or masher until nearly smooth. Whisk in the milk. Season with salt and pepper.
4. Meanwhile, for the lamb mixture, heat a large, heavy-based frying pan over high heat. Add the oil, then add the pumpkin, onion, carrot, and celery. Cook, stirring often, for 5 mins, or until the onion softens. Stir in the garlic and garam masala and cook for 1 min, or until fragrant.
5. Add the lamb and cook, breaking it up with a wooden spoon, for 5 mins, or until cooked through. Stir in the vinegar and cook, stirring, for 2 mins, or until most of the liquid has evaporated. Reduce the heat to medium. Stir in the remaining butter. Sprinkle the flour over whilst stirring to blend. Cook, stirring constantly, for 2 mins, or until well combined. Reduce the heat to low.
6. Slowly add the beef stock and water whilst stirring to blend and scraping up the browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to medium-low and simmer gently for 5 mins, or until the liquid thickens slightly. Season with salt and pepper.
7. Transfer the lamb mixture to a 2-litre ovenproof dish. Spoon the mashed potatoes over the lamb mixture and spread to cover. Drizzle with some oil then season with salt and pepper. Bake uncovered for 30 mins, or until the lamb mixture bubbles and the potato mixture begins to brown. Cool slightly before serving.
