Spiced shepherd’s pie

• pack lean minced lamb500g g
• onion↗1

  chopped

• carrots↗2

  diced

• garam masala↗2 tbsp tbsp
• hot stock200ml ml

  (lamb, beef or chicken)

• frozen peas↗200g g
• potatoes↗800g g

  diced

• turmeric↗1 tsp tsp
• coriandersmall bunch

  roughly chopped

• juice half lemon

  plus wedges to serve

Step-by-step instructions

1. 1

   In a large non-stick frying pan, cook the lamb, onion and carrots, stirring often, until the lamb is browned and veg is starting to soften, about 8 mins. Add the garam masala and some seasoning and cook for a further 2 mins until fragrant. Pour in the stock, bring to the boil, tip in the peas and cook for a further 2 mins until the peas are cooked and most of the liquid has evaporated.

2. 2

   Meanwhile, cook potatoes in a large pan of salted water until just tender, about 8 mins. Drain well, return to the pan and gently stir in turmeric and coriander – try not to break up the potatoes too much.

3. 3

   Heat oven to 200C/180C fan/gas 6. Transfer the mince to a baking dish and top with the turmeric potatoes. Squeeze over the lemon juice, then bake for 30-35 mins until potatoes are golden. Serve immediately with extra lemon wedges on the side.