Lamb keema shepherd's pie

• rapeseed oil↗2 tbsp tbsp

  plus extra for drizzling

• onions↗2

  chopped

• lamb mince500g g
• thumb-sized piece ginger

  peeled and grated

• garlic cloves↗3

  crushed

• ground cinnamon↗½ tsp tsp
• turmeric↗1 tsp tsp
• mild or medium curry powder2 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• lamb stock cube↗1

  or beef stock cube

• pinch sugar↗
• large sweet potatoes↗4

  peeled and cut into chunks

• large potatoes↗4

  peeled and cut into chunks 1/2 the size of the sweet potato chunks

• mature cheddar↗50g g

  grated

• frozen peas↗250g g
• poppadums2

  (optional)

• green chilli↗1

  thinly sliced (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large pan and cook the onions until soft and starting to brown, about 8-10 mins. Push to one side of the pan and add the lamb. Leave the meat alone until the underside is browning, then break it down with the back of a spoon. Leave to brown for a few mins more, then stir in the ginger, garlic, spices and tomato purée. Stir for a few mins until the mixture is sticky and aromatic. Add 600ml water, the stock cube and the sugar.

2. 2

   Bring to a simmer, then lower the heat and cook for 45 mins, stirring occasionally to prevent it from sticking. The sauce should be thick but if it reduces too quickly, add a splash of water or cover with a lid.

3. 3

   Put the sweet potatoes and potatoes in a pan and cover with cold water. Bring to the boil, cover with a lid and simmer for 15 mins until tender. Drain and leave to steam dry for 10 mins.

4. 4

   Mash the potatoes with the cheese and some seasoning. Tip the mince into a baking dish about 20 x 35cm and 10cm deep. Stir in the peas. Cover with the mash, making dips and peaks with the back of your spoon, or pipe the mash on for a neater finish. Crush the poppadums in your hands and scatter over the mash, then drizzle over a little oil. You can now chill for up to two days or freeze for two months. If cooking straightaway, heat oven to 180C/160C fan/gas 4.

5. 5

   Bake for 45 mins until golden and bubbling around the edges. Leave to cool for 5 mins, then serve with the green chilli scattered over, if you like.