Greek style shepherd’s pie

Minced lamb 500g

1 x onion (Diced)

6 x garlic cloves (crushed)

100g pitted kalamata olives

2 x tsp oregano

1 x tsp thyme

1 x tbsp tomato puree

400g kumara

Telegraph Hill Roast Garlic Extra Virgin Olive Oil

Dice the onion, crush the garlic and fry in some Extra virgin olive oil on a medium heat until the onion is translucent and starts to brown, stirring occasionally. Add the minced lamb, break up until cooked. Chop up the Kalamata olives and add to the pan with the herbs & tomato puree. Simmer until the liquid has thickened.

Peel, dice and boil the kumara. Once cooked drain and mash. Add some olive oil or butter if more moisture is needed.

In an oven dish add the lamb mix then layer on the kumara and lightly fork. Drizzle some olive oil on the top and bake for 30 minutes at 180 degrees

Serve with salad and garlic bread