Shepherd’s pie with kumara

1 Preheat oven to 180°C. Heat olive oil in a large non-stick pan set over medium heat. Add onion and garlic to pan; cook until onion softens. Add celery and mushrooms and cook for 2—3 minutes. Add lamb mince and cook, breaking up mince with a wooden spoon, for 5 minutes or until mince browns. Add tomato purée and beef stock; bring to the boil. Reduce heat to low and simmer for 25 minutes.

2 Meanwhile, add kumara to a large saucepan of water and bring to the boil. Reduce heat and simmer for 20 minutes or until kumara is cooked through; drain. Transfer cooked kumara to a blender or food processor with milk; blitz into a purée and season with pepper.

3 Grease 6 x 1 1/2-cup-capacity pie dishes. Add frozen peas to mince mixture; stir well and switch off heat. Spoon mixture into dishes and top with kumara purée; scatter with parmesan and spray with olive oil. Transfer dishes to oven and cook for 20 minutes, or until topping is golden.

4 Remove pies from oven, leave to cool for 5 minutes and serve.