Savory Potato pie with lamb, pine nuts and a pinch of cinnamon.
500 g lean ground lamb
1 1/2 kg potatoes
1/2 cup(s) pine nuts
1/2 teaspoon(s) chilli
1 egg yolk
salt and pepper
4 tablespoon(s) butter
1/2 teaspoon(s) cinnamon
3/4 cup(s) dairy cream
Wash the potatoes and put them in a large cooking pot filled with water. Bring to a boil and add some salt. Cover with the lid and let them cook for 30 minutes or until the potatoes are done. (Punch them with a fork to test their softness). Drain and let them cool. When they are cold enough to handle peel them and mash them.
Melt the butter in a frying pan over medium heat and sauté the pine nuts, stirring frequently, until they become golden brown. Remove with a slotted spoon.
Sauté the ground meat with the butter until it starts to brown. Keep mashing and stirring it with a wooden spoon or fork to crush any lumps. Remove from heat and season with cinnamon, chilli, salt and pepper. Stir in the pine nuts and set aside.
Put the mashed potatoes in a large bowl and add the cream and egg yolk and season with salt and pepper. Mix well.
Preheat the oven at 200C and grease a deep baking pan with a little butter.
Spread half of the puree in the baking pan. Spread the stuffing over the potatoes and cover with a layer of the remaining puree. Bake for 30 minutes or until the top becomes golden. Serve hot.
