Kumara Topped Lamb Pie with Pea and Avocado Salad

Kumara Topped Lamb Pie with Pea and Avocado Salad

Ready in 40 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 25, 2019.


Pie Topping

  • 800g kumara, peeled and diced
  • 1 parsnip, peeled and diced
  • 2 Tbsp butter
  • 2 Tbsp milk

Pie Filling

  • 1 pack lamb mince
  • 1 brown onion , finely diced
  • 1 carrot, grated
  • 1 pack lamb pie spices
  • 1 cup water
  • 2 Tbsp tomato sauce
  • 1/2 cup cheese, grated

Pea Salad

  • 250g frozen peas
  • 1 lettuce, roughly chopped
  • 1 avocado, diced
  • 1 pack mint, chopped


  1. Preheat oven to high grill. Lightly grease a baking dish (about 20x30cm). Prep & cook mash. Cook kumara and parsnip in a pot of salted water, covered, for about 20 minutes, until tender. Drain and return to pot with butter and milk and mash until smooth. Season.
  2. Cook peas. Bring a small pot of water to the boil. Add peas and cook for about 2 minutes, until bright green. Drain, refresh under cold water then drain well.
  3. Prep pie veggies & cook pie. Heat a drizzle of oil in a fry-pan on high heat and cook lamb for about 4 minutes, until browned. Add onion and 1 tsp salt and cook a further 3 minutes, until starting to soften. Add carrot and lamb pie spices and cook for 1 minute, until fragrant.
  4. Cook pie. Add water measure and simmer for about 3 minutes, until thickened. Fold through tomato sauce and season to taste. Pour into baking dish and evenly spread mashed veggies over lamb. Sprinkle with cheese and grill for about 2 minutes, until cheese is bubbling and golden.
  5. Make salad. Add lettuce and avocado to a bowl along with mint, peas and a drizzle of olive oil and vinegar. Season.
  6. Serve pie with salad on the side.

Nutritional Information

Energy 2798 kj
669 kcal
Protein 35.2g
Carbohydrate 54.6g
Fat 32.6g