If the temperature’s taken a nosedive, this shepherd’s pie will warm you up with its mashed potato, extra spices and chilli.
- A generous glug of olive oil
- 1 onion, very finely chopped
- 1 carrot, chopped
- 3 garlic cloves, chopped
- 1tsp cumin
- ½ tsp ground cinnamon
- 500g (1lb 2oz) minced lamb
- 200ml (7fl oz) chopped tomatoes
- 1tbsp tomato purée
- 2.5cm/1in fresh root ginger
- 2 green chillies (deseeded if you don't want it too spicy), chopped
- 1tbsp red wine vinegar
- Sea salt and freshly ground black pepper
- 100g (3½ oz) frozen peas
- 250ml (8fl oz) boiling water
- Ketchup, to serve
- For the mash
- 750g (1½ lb) floury potatoes, such as King Edwards, peeled
- 75g (3oz) unsalted butter
- 2 egg yolks
- 40ml (1½ fl oz) full-fat milk
- 40ml (1½ fl oz) double cream
- A light sprinkling of hot paprika
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.
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.
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.
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.
Transfer the meat to a pie dish and smooth the mash on top. Cook in the oven for 20-30 mins until brown and crispy.
To make perfect lump-free mash, buy a potato ricer (which looks like a huge garlic press).