{Cypriot Shepards Pie}

This recipe belongs to my homegirl Annabel Langbein, its a little bit posh just like her, I just adore listening to her speak, she is fabulous, how did she get so posh in nz anyway? This easy dinner is completely delicious, I changed a couple of the quantities and I didn't pull the carrots from my rambling wanaka vegetable patch but the idea is all hers. Go Annabel. 


I served mine in sweet little individual soup bowls, it made six serves that way or you can do one big one and let everyone dig in. Sooooooo full of goodness, your night vision will be unrivaled after eating this.


...the bottom
3 tbsp olive oil
600g lean lamb mince
s+p
1 large onion, diced
1 large carrot, grated
3 cloves garlic, crushed
1 tbsp grated ginger
2 tsp cumin
1/2 tsp cinnamon
2 tbsp tomato paste
400g tin diced tomatoes
3 cups vegetable stock
2 tsp rosemary
small bunch finely chopped parsley


...the top
6 large carrots
4 medium parnsips
4 tbsp butter
2 tsp tarragon
s+p


So lets start with the mince, pop some oil in your frypan, season the lamb mince and cook it until browned (do it in two batches), then pop it on a plate. Add the onion, garlic, ginger, cumin and cinnamon and cook over a medium heat till softened, about 8 minutes.


Stir in the tomato paste, cook it off for a few minutes then add the lamb, carrot, tomatoes, stock and rosemary and simmer for about 40 minutes till thick and delicious, stir thru the parsley and check the seasoning then pop it into your choice of baking dish.


For the mash peel and dice the carrots and parsnips boil in salted water until tender about 30 minutes should do it then drain thoroughly and mash with the butter and tarragon, season and dollop on top of the mince then bake at 200 for 30 - 40 minutes till its golden and bubbling.