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Preheat oven to 200 fanbake
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Cook your kumara your Biroix dish in boiling salted water until cooked. Around 12 minutes.
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Once cooked, drain well and mash.
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In a large bowl, add kumara, sift in flours, add egg and season well with salt and pepper. Mix well with a wooden spoon to form a dough. Cover with a tea towel and set aside.
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In your Biroix dish, add the oil over a medium heat.
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Add the onion, fry gently for 2 minutes, Add garlic, cook for 1 minute, stir so it doesn’t burn.
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Add the herbs and the lamb mince and cook until browned, stirring occasionally and breaking up the mince with your spoon. Around 8 minutes.
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Add the carrots and potatoes continue to fry gently, stirring occasionally.
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Add tomatoes, lentils, sugar, salt, beef stock cube and greens. Stir well and simmer for ten minutes. Set aside while you prepare the dumplings.
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On a clean bench scatter a little flour, press out the dough until its around 1 cm thick.
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Use a 7 cm pastry cutter to cut out discs, place 8 discs over the lamb mix, don’t overlap them.
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With a pastry brush, brush milk over the top. Place in the oven and bake until golden and dumplings look cooked. Around 25-30 minutes.