Lamb Keema Shepherd’s Pie

Gently spiced and deeply comforting, this is a delicious hybrid of two classic dishes. Add any other vegetables you have to the mince if you want to bulk it out, and swap the potato in the mash for sweet potato, or a combination of the two, for something different.

Hands-on time 30min. Cooking time about

1hr 10min. Serves 4

• 1tsp vegetable oil

• 450g lamb mince

• 1 onion, finely sliced

• 2 garlic cloves, crushed

• 20g fresh root ginger, peeled and finely chopped

• 1 ½tbsp garam masala

• 2tbsp tomato purée

• 300ml strong chicken or vegetable stock

• 500g floury potatoes, peeled and cut into chunky (5cm) pieces

• 50g butter

• 200g frozen peas

1 Heat oil in a large frying pan over high heat and cook mince, stirring to break up the meat, until browned all over. Using a slotted spoon, transfer to a plate, leaving as much fat in the pan as possible.

2 Add onion and a pinch of salt to the pan and fry gently for 10min, until softened. Stir in garlic, ginger and garam masala and fry for 1min, then stir in the tomato purée. Fry for another min; return lamb to the pan together with the stock. Cover with a lid and simmer for 10min.

3 Meanwhile, in a separate pan, make the mash. Cover the potatoes with cold water; cover pan with a lid and bring to the boil. Turn the heat down and simmer, uncovered, for 10-15min, or until the potatoes are very tender. Set aside a mugful of the cooking water, then drain potatoes and allow to steam dry for 5min.

4 Preheat oven to 200°C (180°C fan) mark 6. Return potatoes to the empty pan and mash until smooth. Beat in the butter, plenty of seasoning and a small splash of the reserved cooking water (add more if mash is dry).

5 Stir peas into lamb mixture, then transfer to a 1.5 to 2 litre ovenproof dish. Top with mash and cook in the oven for 25min, or until golden and piping hot. Serve.

PER SERVING 546cals, 34g protein, 30g fat (15g saturates), 33g carbs (7g total sugars), 7g fibre