It’s easy to get into a bit of a rut with meal planning and with minced lamb especially, there aren’t lots of new ideas to try. So this is a mixup of an indian style keema curry and a traditional shepherd’s pie, with a layer of spiced minced lamb with mashed sweet potatoes. 

Serves 6

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely diced
• 1 large carrot, peeled and sliced
• 750g lamb mince
• 2 garlic cloves, crushed
• 1 piece of root ginger, peeled and grated
• 2 heaped tbsp curry powder
• 200ml lamb stock
• 150ml passata
• 1 tbsp tomato puree
• 2 tsp garam masala
• 1 level tbsp cornflour, mixed with 3 tbsp cold water
• 90g frozen peas
• 500g cooked, mashed sweet potato
• 500g cooked, mashed white potato
• 100g grated cheddar cheese

Instructions

1. Preheat the oven to 200c/fan180c/gas6. Put the oil in a large saucepan and cook the onion and carrot until softened. Add the mince and cook until browned. Drain off any extra fat.
2. Add the garlic, ginger and curry powder and combine. Cook for a minute before adding the passata, stock and tomato puree. Reduce the heat and simmer with a lid on for 20 mins.
3. Add the garam masala and cornflour mixture and stir until thickened. Remove from the heat and add the frozen peas.
4. Spoon the mixture into an oven dish and top with the mixed mashed potato. Scatter with the cheese and bake for 20 – 30 mins until bubbling.