Scrub unpeeled potatoes, cut them and boil in water for 18 minutes until tender. Dice carrot and onion small.

Ingredients

• 650 gLamb, New Zealand, imported, ground lamb, raw
• 900 gPotatoes, flesh and skin, raw
• 220 gCarrots, raw
• 180 gOnions, raw
• 180 gPeas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program)
• 50 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 300 gBeverages, water, tap, drinking
• 180 gMilk, whole, 3.25% milkfat, with added vitamin D
• 45 gButter, without salt
• 6 gSalt, table
• 1 gSpices, pepper, black
• 2,000 gBeverages, water, tap, drinking not counted – removed

Method

1. Scrub unpeeled potatoes, cut them and boil in water for 18 minutes until tender. Dice carrot and onion small.
2. Fry lamb for 6 minutes, add onion and carrot for 5 minutes. Stir in paste, peas, 300 g water, salt and pepper and simmer 10 minutes.
3. Drain potatoes and mash with milk and butter. Put meat mixture into a baking dish, cover with mash and bake 31 minutes at 200 °C until golden at the tips.