Ravinder Bhogal's spicy shepherd's pie

Method

1. Preheat the oven to 200°C (400°F, gas mark 6). Chop the potatoes for the mash into small cubes and simmer in a pan of salted water until tender (10-15 mins), then drain.
2. Meanwhile, heat the olive oil in a large pan and sauté the onion, carrot and garlic until they are soft and golden brown. Add the cumin and cinnamon and fry for a few minutes until they're beautifully fragrant. Add the mince and brown it off, breaking up any lumps with a wooden spoon.
3. Once the meat is well browned, pour in the tomatoes and tomato purée along with the ginger, chillies, vinegar and seasoning. Let the mixture bubble and cook for about 8 mins. Once the tomatoes have broken down, tumble in the peas, stir well, and then pour in the water. Bring to the boil, then cover and simmer for 25 mins.
4. Mash the potatoes, then beat in the butter and 2 egg yolks. Slowly pour in the milk and cream and mash again, ensuring you have a smooth, lump-free mash.

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