Ingredients

Serves 4
Prep/cook time: Approx 50 mins

• 500g minced Lamb
• 4 tbsp vegetable oil
• 2 tbsp garam masala powder
• 2 tsp onion seeds, ground
• 1.5 tsp ground cumin
• 2 small onions, finely chopped
• 3 cloves garlic, chopped
• 2 small carrots, finely diced
• 60g tomato puree
• 1 tsp ground turmeric
• 1 tsp dried chilli flakes ( or use chilli powder to taste)
• 375ml chicken stock, from a cube
• 3 tbsp chopped coriander
• 1 tbsp chopped parsley
• Zest of 1/2 lemon
• 8 rooster potatoes, peeled and chopped into chunks
• 50g butter
• 75ml cream or milk
• Salt and pepper
• Olive oil for drizzling

Method

1. Preheat your oven to 200oC fan/220oC without fan.
3. Cook your potatoes in boiling salted water, with the turmeric added, until just tender.
5. Pass through a sieve while still hot. Add back to a pot and add the cream/milk and butter. Mix until smooth and check the seasoning. Allow to cool slightly before using.
6. Heat a heavy based pot or casserole dish on the hob.
7. Heat half the vegetable oil in the dish. When hot fry the lamb in batches until browned, remove, drain and keep until needed.
8. Add the dish back to the heat and when hot add the remaining oil. When hot add the onion, carrot and garlic. Cook until soft but not browned.
9. When the vegetables are softened add the cumin, onion seeds, garam masala, chilli and tomato puree. Coat the vegetables in the puree and then add the browned mince.
10. Cook for a couple of minutes to cook out the puree, add the stock and allow to simmer until the sauce thickens, about 6 mins.
11. Check the seasoning and then add the chopped coriander and parsley. Finish with their lemon zest.
12. Spoon the lamb mix into your pie dish or even individual ones.
13. Top with the turmeric mash. You can do this with a spoon and then run a fork along it when done or use a piping bag fitted with a star piping nozzle.
14. Drizzle with a little olive oil and place in the preheated oven for 15-20 minutes until crisp and golden. Serve with wilted spinach or some nice green vegetables.