Spicy shepherds pie

Shepherd's pie is a family favourite and this recipe with Indian spices is delicious. I got the idea for this having seen Nigella make one in Simply Nigella, however, as is always the way with cooking I've adapted it to suit my family and our tastes and in all honesty what I had in the cupboard at the time!

I love cooking with lamb as it has such a delicious flavour and as it tends to be grassfed it's good for you too! Lamb contains nutrients including iron, zinc, selenium, magnesium and B12. Grass-fed organic lamb is also a great source of omega-3 fatty acids. 

Serves 4
INGREDIENTS:
FOR THE TOPPING
500g sweet potatoes
500g white potatoes (or swede works well too).
1 teaspoons sea salt flakes
1 x 15ml tablespoon black peppercorns
6 cardamom pods, cracked
approx 1 litre cold water

FOR THE FILLING
3 cloves garlic, peeled
thumb-sized piece (20g) fresh ginger, peeled (using a teaspoon to scrape the skin away is the easiest way to do this).
1 onion, peeled
seeds from 6 cardamom pods
1 teaspoon ground cumin
1 teaspoon ground coriander
2 x 15ml tablespoons cold-pressed coconut oil
2 teaspoons garam masala
1 teaspoon dried chilli flakes
1 teaspoon ground turmeric
500g minced lamb, preferably organic
1 x 400g can chopped tomatoes
100g red lentils
1/2 teaspoon sea salt flakes
2 x 15ml tablespoons Worcestershire sauce

HOW TO MAKE:

1. Preheat the oven to 200 C fan.
2. Peel and chop the potatoes into chunks and pop in a pan with the salt, peppercorns, and cracked cardamom pods. (I use a rolling pin to give them a quick bash). Cover with the water, bring to the boil and cook for about 30mins until the potatoes are cooked through.
3. While that's cooking you can start on the filling. Whizz up the garlic, ginger, onion and cardamom seeds in food processor. You can do this by hand but I'm lazy!
4. Heat the coconut oil in a large pan with a lid (I use my frying pan and cover it with a lid from another pot!) and tip in the mix from the food processor. Cook for a few minutes to allow it to soften a little. Stir frequently to prevent it sticking. You can add a little drop of water to the pan if it's starting to catch.
5. Then add the spices: cumin, coriander, turmeric, garam masala, and chilli flakes to the pan and stir to coat the onion mix. Add the lamb and stir to gently break up the lamb and coat it in the spices.
6. Add the chopped tomato and then fill the tin/carton with water and add this too.
7. Stir in the lentils and season with Worcester sauce and salt if needed. Bring to a simmer and then pop on the lid. Cook for about 25mins stirring a few times to stop it catching at the bottom.
8. By the time you've done all that the potatoes will be cooked so drain them, removing the spices (don't worry if a few get left  behind). Then mash. I like to add some butter to mine but you don't have to.
9. Once the lamb has had it's 25mins ladle into a large oven-proof dish of your choice.
10. Top with the mash making sure to smooth it all the way to the edges.
11. Cook in the oven for 30mins until the mince is bubbling. Then serve.

I like to serve mine with broccoli and cauliflower but you can have it with anything you like/can find in the fridge.

Harriette x