Rosemary Lamb & Hidden Veggie Pie

• Half-fill a large saucepan with boiling water and 
add a generous pinch of salt.
• Cook chopped potato over high heat, until easily 
pierced with a fork, 12-15 minutes. Drain and 
return to the pan.
• Add the butter and milk to potato and season 
with salt. Mash until smooth. Cover to keep 
warm. 

Little cooks:  Get those muscles working and help  
mash the potatoes!

• Meanwhile, heat a large frying pan over high 
heat. Add lamb mince and cook, breaking up 
with a spoon, until just browned, 3-4 minutes.
• Add carrot, rosemary and celery and cook, 
stirring, until tender, 5-6 minutes.

• Reduce heat to medium, then add classic roast 
seasoning and cook until fragrant, 1 minute.
• Remove pan from heat, then add  
Worcestershire sauce, gravy granules,  
chicken-style stock powder and the boiling 
water (see ingredients). Stir to combine. 

• While lamb is cooking, preheat the grill to high.
• Transfer lamb mixture to a baking dish and 
evenly spread mashed potato on top. 
• Sprinkle with grated Cheddar.
• Grill pie, until lightly golden, 8-10 minutes. 

TIP: Add a dash of water if the lamb mixture looks 
dry. 
TIP: Grill cooks fast, so keep an eye on the pie! 
Little cooks: Join in on the fun by smoothing the  
mash mixture evenly over the pie!