date:Jul 31, 2014
to evaporate the excess liquid. Reduce the heat to low, add two-thirds of the butter, and mash the potatoes with a potato ricer or masher until nearly smooth. Whisk in the milk. Season with salt and pepper.
4. Meanwhile, for the lamb mixture, heat a large, heavy-based frying pan over high heat. Add the oil, then add the pumpkin, onion, carrot, and celery. Cook, stirring often, for 5 mins, or until the onion softens. Stir in the garlic and garam masala and cook for 1 min, or until fragrant.
5.