Moroccan-spiced shepherd's pie

• olive oil↗4 tbsp tbsp
• pack minced lamb↗500g g
• Morroccan spice3 tbsp tbsp

  mix (we used Schwartz's)

• can chopped tomato400g g

  with garlic and onion

• cooked potato↗750g g

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a large non-stick frying pan, then fry the lamb and half the spice mix over a high heat for 8 mins until browned. Tip in the tomatoes, then season and simmer for 20 mins until thick. Meanwhile, crush the potatoes with the remaining oil and spice mix.

2. 2

   Heat the grill to high. Tip the hot sauce into a gratin dish and scatter with the potatoes. The pie can now be cooled and frozen for up to a month. Grill for 8 mins until the potatoes are crispy and golden.