Spiced lamb and lentil shepherd’s pie

A richly spiced sauce and silky garlic mash take this a step up from the traditional version, but with all the same comforting texture. The addition of lentils keeps it leaner on cost and cals.

Serves 6 • Prep 35 mins • Cook 45 mins

2tbsp olive oil

500g minced lamb

1 large onion, finely chopped 3 garlic cloves, crushed

2tsp cumin seeds

1tsp ground allspice

3tbsp tomato puree

2-3tbsp harissa

200ml white wine

100g dried apricots, quartered 100g dried green lentils, rinsed 600ml lamb or chicken stock Zest 1 lemon

100g pitted green olives, halved

For the topping:

800g Maris Piper potatoes, peeled and cut into even-sized pieces 200ml milk

1tbsp salted butter

3 garlic cloves

1 Heat the oil in a large, lidded casserole or saucepan, then add the lamb and fry until browned on all sides. Set aside.

2 Add the onion to the pan then cook for 5 mins until softened. Add the garlic, spices, tomato puree and harissa. Cook for 2-3 mins until the paste starts to darken, then stir in the wine. Bubble for 5 mins then return the lamb to the pan along with the apricots, lentils, stock, lemon zest, olives and plenty of seasoning.

3 Bring to a boil, then reduce the heat to low and simmer, covered, for 30 mins, until the lentils are tender. Transfer to a high-sided baking dish.

4 Heat the oven to 180C Fan/gas 6 and prepare the topping.

5 Put the potatoes into a pan of cold water, bring to a boil and cook for 20 mins or until tender. Meanwhile, warm the milk until steaming with the butter and garlic; leave to infuse as the potatoes cook then remove the garlic.

6 Drain and mash the potatoes then fold in the milk mixture. Spoon the mash over the lamb mixture, then bake for 30 mins until golden brown and bubbling.

Per serving: 535 cals, 21g fat, 8g sat fat, 46g carbs