This recipe at first sight may seem rather bizarre, but it does in fact work well, is very Moorish and will please all the family. Instead of a pastry base, it is mashed potato. This recipe came from the daughter of an Italian family, so there may be some authenticity there!

It is made in 2 parts. The mashed potato base and the lamb topping.

You will need:

Approx 900g/1kg of mashed potato (kestrel work well)
1 white onion finely chopped
2 cloves of garlic finely chopped
B lack pepper
500gms of prime mince lamb
4 large tomatoes, chopped
2 tablespoons of tomato paste
3 tablespoons of balsamic vinegar
1 teaspoon of sugar
2 tablespoons of fresh mint, chopped
Optional: Grated horseradish for the mash or grated parmesan cheese
2 tablespoons (or more of grated cheese for topping)


Make your mashed potato by boiling peeled potatoes in large pan of salted water.

I prefer to dry mash them, but I do add a finely grated horseradish root. A couple of tablespoons of grated cheese will also give it a lift.

On you baking sheet, or pizza stone spread the mash out, gently firm down, and shape.

Make your topping by frying off in a touch of oil your chopped onion and garlic over a gentle heat until translucent. Add the mince lamb, turn up the heat and continue cooking and stirring to brown the meat for 5 mins. Add the Black pepper, tomato, tomato paste, Balsamic and sugar, turn the heat down and let it gently simmer away. Keep a watching eye and stir from time to time providing there is enough liquid in the mixture this can be cooked for as long as you like. Certainly, 20 minutes is good, but cook longer for a greater depth of flavour.

At the end of the cooking add the chopped mint, stir well and simmer for 3 minutes.

Preferably, the mixture should be dry by now.

Put together by spooning the lamb mixture over the mashed potato.

Finish with a sprinkling of Cheddar Cheese.

Bake in a 180°c oven 160°c fan for about 20/30 minutes until starting to get crusty.


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