- 5 tablespoons olive oil
- 1½kg minced lamb
- 2 onions, roughly chopped
- 3 stalks celery, finely chopped
- 3 large carrots, peeled and diced
- 6 teaspoons Rosella Garlic
- 2 teaspoons ground cumin
- 2 teaspoons ground mixed spice
- 3 teaspoons ground cinnamon
- 2 tablespoons plain flour
- 250 grams (½ can) Rosella Condensed Cream of Chicken Soup
- 6 tablespoons Rosella Condensed Tomato Soup (freeze the remaining soup in ice cube trays and use whenever you want to add flavour
to your tomato-based pastas
- 75 grams sultanas
- 1 orange, zest and juice
- salt and pepper, to taste
- 75 grams pine nuts (gently toasted if you prefer)
Sweet Potato Crust
- 1kg sweet potatoes, peeled and chopped
- 500 grams potatoes, peeled and chopped
- 60 grams butter
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cayenne pepper (optional)
- 70 ml pouring cream
- salt and pepper, to taste
- Spiced Onion Topping
- 2 onions, finely sliced
- 15 grams butter
- 1½ tablespoons olive oil
- 1½ teaspoons ground cinnamon
- 1 medium red chilli, halved, de-seeded and finely sliced (optional)
- 2 teaspoons Rosella Fruit Chutney
- 1 teaspoon soft brown sugar
- ½ lemon, juiced
- salt and pepper
- small bunch mint, roughly chopped
For the filling
Heat 3 tablespoons of the olive oil in a large deep frying pan and brown the lamb. You may need to do this in batches, as adding all the meat to the pan at once might make it sweat instead of fry.
Transfer the browned lamb to a bowl and set aside.
In the same pan, heat the remaining 2 tablespoons of olive oil and fry the onion, celery and carrot until golden – about 5 to 10 minutes.
Add the Rosella Garlic, and the ground cumin, mixed spice and cinnamon, and cook for a further minute.
Put the lamb back into the pan holding the vegetables.
Add the flour and stir for a minute.
Pop on the oven to pre-heat to 160°C.
Bring to the boil, then turn down the heat and simmer for about 45 minutes, stirring from time to time. (After 15 minutes has passed, you might wish to get your water on the boil for the sweet potato crust.)
The result should be a nice, thick, saucy mixture. If it’s too thick, you may need to add a little water.
Season with salt and pepper and stir through the pine nuts.
Put this mixture into a large, wide, ovenproof casserole dish scrapping all the ‘tasty' bits from the bottom of the frypan.
Place this casserole dish into the pre-heated oven to keep it warm.
For the sweet potato crust
While you’re simmering the filling, make the sweet potato crust.
Choose a large saucepan that can hold both the potatoes and sweet potatoes.
Bring the water to the boil, add the potatoes and cook for 10 minutes.
After 10 minutes, add the sweet potatoes to the saucepan and boil together for a further 15 to 20 minutes, or until everything is soft. A sharp knife should be able to easily pierce through the centre of the potato.
Drain the potatoes and return them to the saucepan in which they were boiled.
Over a gentle heat, melt the butter in a frypan and add the cinnamon, cayenne pepper (if using) and the cream.
Stir for a 30 seconds and turn off the heat.
Pour the mix over the potatoes and mash really well with a potato masher or a fork.
Add salt and pepper to taste.
Take the casserole dish out of the oven and spread the mashed potatoes over the top of the lamb and vegetable mix.
Return the dish to the pre-heated oven for about 10 minutes while you prepare the spiced onion topping.
For the spiced onion topping.
Wipe out your frypan with kitchen paper and melt the butter and oil.
Gently fry the onions until golden – about 5 minutes.
Turn up the heat and let the onions brown quickly so some become crisp. Keep stirring while the heat is high, so the onions don’t catch and burn on the bottom.
Add the cinnamon, chilli (if using), salt and pepper, Rosella Fruit Chutney and brown sugar and stir quickly together.
Turn off the heat, pour over the lemon juice and stir through the mint.
Remove the warmed casserole dish from the oven.
Pile the onions on top of the mash and serve.