Womens_HealthAustralia-February_2017

SERVES 6

100ml olive oil 1kg minced shoulder

or breast of lamb 1 large onion,

peeled and chopped 2 stalks celery,

trimmed and chopped 1 carrot, peeled

and chopped 4 cloves garlic, grated

1 tbs dried oregano 1 tbs chopped

rosemary 1 tbs smoked paprika

1 x 400g can chopped tomatoes

1kg desiree potatoes 150ml full-fat

milk, warmed 100g butter

1 Preheat oven to 220°C. Heat the olive oil

in a large, cast iron pan. Fry the minced

lamb in the pan in small batches, until

browned all over. Don’t add too much

lamb at one time as it won’t caramelise.

2 When browned, take out of pan and set

aside. Add the vegetables, with more olive

oil if needed, and heat until caramelised.

3 Return the lamb to the pan and add the

SERVES 6

400g onions, finely chopped ½ tbs

garlic puree 300ml olive oil 10g

dried mint 8g ground black pepper

8g turmeric 25g salt 500g ripe

tomatoes, chopped 1.5kg eggplant,

slashed and baked until soft (do not use

the skin) Chopped mint and coriander

Natural yoghurt or cottage cheese

1 Sweat the onions and garlic puree in

olive oil until soft. Add the dried mint,

black pepper, turmeric and salt, and

cook for a further 5 mins.

2 Then add the chopped tomatoes and

cook for another 10 mins. Finally, add

roughly torn eggplant and cook for

another 15 mins over a low heat.

3 Top with the mint and coriander. Serve

with natural yoghurt or cottage cheese,

and brown rice on the side (optional).

PER SERVE: 2259KJ, SAT FAT 6.8G, SUGAR 5.2G

garlic, herbs, spices and the chopped

tomatoes. Season with salt and pepper,

cover and cook on a low heat for 45 mins.

4 For the potato topping, bake the

potatoes in their skins until soft, halve and

scoop out the potato (reserve the skins to

eat later with some crushed avocado).

5 Put the potato through a potato ricer or

mouli, add the warm milk, butter and olive

oil. Work quickly while it’s still warm to

incorporate the liquid. You don’t want the

mash to be too wet; ideally just falling

from the spoon. Season to taste.

6 To finish the pie, remove the lamb from

the stove, cover with the potato topping

and place in the oven. Cook for 20 mins

until lightly browned on top.

PER SERVE: 2063KJ, SAT FAT 13.6G, SUGAR 1.6G

134

PHOTOGRAPHY: MICHAEL HART; MATT VEAL AT WEARESTUDIO33.COM; GETTY IMAGES