Indian Shepherds Pie With Peas

Ingredients

1 tbsp rapeseed oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2cm fresh ginger, peeled and finely grated
500g lamb mince
1 tbsp korma curry paste
2 tsp ground cumin
2 tomatoes, skinned and chopped
1 tbsp tomato puree
150ml chicken stock
Squeeze of lemon juice
A handful of fresh coriander leaves, chopped
300g frozen peas
Sea salt and black pepper

For the potato topping:
1kg floury potatoes, peeled and cut into chunks
50g butter
A little milk
Sea salt and black pepper

Nutrition

Per single serving: 647 kcal, 32.2g fat, 14.7g saturates, 9.2g sugars, 1.5g salt

Method

Preheat the oven to 200°C/400°F/Gas 6.

Heat the oil in a pan, add the onion, garlic and ginger and fry over a medium heat until the onion is soft and just beginning to brown. Add the lamb, korma paste, cumin and mix with the onion mixture and fry for a further 30 seconds until lightly browned. Stir in the tomato, tomato purée and stock, lemon juice and season with sea salt and black pepper, cover and simmer for 30 minutes until the mixture has thickened but is still moist, add more stock if needed. Stir in the fresh coriander and peas and transfer to an ovenproof dish.

Put the potatoes into a large pan of salted water, bring to the boil and simmer until tender. Drain the potatoes and mash them, return to the pan and add the butter and milk, season with sea salt and black pepper. Spoon the potato over the lamb mixture, bake for 30 minutes until golden brown.

Serves 4.