Spicy shepherd’s pie

A well-loved favourite gets a makeover.

SERVES 4 PREP 30min COOK about 1¼hr

• 2tbsp vegetable oil

• 500g lean lamb mince

• 1 medium onion, finely chopped

• 1 stick celery, finely chopped

• 1 carrot, finely chopped

• 1 garlic clove, crushed

• 1tsp chilli powder

• 1tsp ground cumin

• 1tbsp plain flour

• 1tbsp tomato purée

• 100ml red wine

• 1tbsp Worcestershire sauce

• 250ml hot beef or lamb stock

• 250g sweet potatoes

• 300g potatoes

• 1tbsp milk

• 200g frozen peas 1 Heat 1tbsp of the oil in a large pan over high heat. Fry the mince until browned. Transfer to a large bowl with a slotted spoon, leaving any oil behind.

2 Lower heat and gently fry onion, celery and carrot in the same pan for 10min until softened. Add the garlic, chilli, cumin and flour, and cook for 1min. Return mince to the pan with the tomato purée, red wine, Worcestershire sauce, stock and some seasoning. Bring to the boil, then simmer until thickened for about 10-15mins.

3 Meanwhile, peel and chop potatoes into large chunks. Boil potatoes in a large pan of salted water for 15-20min until tender. Drain and leave to steam dry in the colander for 5min.

4 Preheat oven to 200°C (180°C fan) mark 6. Mash potatoes with the milk, remaining oil and plenty of seasoning. Add peas to the mince mixture then turn into a 1.8-litre ovenproof dish.

5 Top with the mash, adding texture with a fork or palette knife. Cook in the oven for 40-45min or until mash is lightly golden and crispy, and lamb is piping hot. Serve with seasonal vegetables.

PER SERVING: CALS 517; FAT 23G; SAT FAT 9G; CARBS 38G