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Lamb and potato pie with relish

Serves: 4 people
Prep time:



  • 800g potatoes, peeled and chopped
  • 1 tbs butter
  • ¼ cup milk
  • 1 tbs oil
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 500g lamb mince
  • 2 carrots, grated
  • 2 tbs tomato paste
  • 2 tsp rosemary
  • 1 tbs plain flour
  • 250ml pack Campbell’s Real Stock - Beef
  • ½ cup grated tasty cheese


  • 10 ml oil
  • 1 medium Spanish onion roughly diced
  • ½ cup of sultanas
  • 3 medium tomatoes roughly diced
  • 1/3 Cup of brown sugar
  • 250ml (1 cup) Campbell’s Real Stock – Vegetable


  1. Preheat oven to 180°C. Place potatoes into a saucepan of boiling salted water. Cook for 20 minutes or until tender. Drain, return to saucepan, add butter and milk, mash until smooth.
  2. Heat oil in a saucepan over medium heat. Add onions and garlic, cook for 5 minutes or until softened. Add mince and carrot, cook until browned.
  3. Add tomato paste and rosemary, cook, stirring, for 2 minutes. Remove from heat.
  4. Stir in flour. Add Campbell’s Real Stock. Return to heat. Cook for a further 3 minutes, stirring constantly, until sauce has thickened.
  5. Spoon into a 2L (8 cup) capacity oven proof dish. Top with the mashed potato then sprinkle over cheese. Bake for 15 minutes or until golden.

Tomato Relish

  1. Heat oil in a medium saucepan, and sauté onions till soft.
  2. Add in sultanas and tomatoes and stir, add in brown sugar and stock and stir on a medium simmer.
  3. Cook on a medium simmer for 15 minutes and serve.

*Tip: If you want a smoother constancy, puree the chutney with a stick blender.