Lamb and spinach pie with sweet potato topping

This lamb pie is the perfect comfort food. Serve with sweet potato topping and there is no need for extra vegetables.

Comfort food: lamb and spinach pie. Picture: Guy Bailey

This lamb pie is the perfect comfort food. Serve with sweet potato topping and there is no need for any extra vegetables.

Lamb & spinach pie

Ingredients: 3 tablespoons olive oil | 1 brown onion, thinly sliced | 2 garlic cloves, thinly sliced | 2 carrots, chopped | 1.5kg diced lamb | 2 tablespoons plain flour | 3 cups beef stock | 2 tablespoons tomato paste | 1 teaspoon Worcestershire sauce | 1 bay leaf | 10 thyme sprigs | 2 handfuls chopped spinach or silverbeet | 1 x 400g jar roasted red capsicums, drained and sliced | 2 tablespoons chopped flat-leaf parsley

Heat oil in large flameproof casserole. Add onion, garlic, carrots; cook for about 5 minutes. Add lamb, sprinkle over flour and cook, stirring for 5 minutes. Add stock, tomato paste, Worcestershire sauce, bay leaf and thyme. Bring to boil. Cover and cook in preheated 160°C oven for 1½ hours; stir in spinach. Return to oven for further 30 minutes, or until lamb is tender. Transfer meat to a large pie dish. Discard thyme and bay leaves. Put casserole dish over high heat and simmer juices, until reduced by one third. Pour over lamb; set aside to cool. Stir through capsicum and parsley. Spread with mashed sweet potato and fluff up with fork. Bake for 30-35 minutes, or until golden and bubbling. Sprinkle with parsley. Serves 6

Sweet potato topping

500g sweet potatoes | 300g potatoes | 3 tablespoons milk | 20g butter | 1 tablespoon chopped chives

Peel all potatoes and cut into chunks; boil for 15-20 minutes until tender. Drain and mash with milk, butter and chives. Season to taste. Serves 6

And to drink… A traditional style red: 2013 Tahbilk Cabernet Sauvignon ($24)