A tasty alternative to the traditional Shepherd’s Pie – perfect for warming you up on a cold autumn night.

Ingredients:
1½ tbsp olive oil; 1 large onion; 1 garlic clove, chopped, or use 1 tsp of lazy garlic; 500g minced lamb; 4 baking potatoes; 2 tsp garam masala; ½ tsp ground cinnamon; 1 tsp lazy ginger; 1 tbsp Worcestershire sauce; 1 tbsp plain flour; 1 lamb stock pot or stock of your choice made up to 275ml; 1 tbsp tomato puree; 1 tbsp butter; ½ tsp dried chilli flakes; splash of lemon juice; 3 tbsp chopped coriander; 50g fresh breadcrumbs; 6 tbsp grated parmesan/cheddar.

Method:
1 Pop the whole, scrubbed but unpeeled potatoes into a pan of cold water, bring to the boil and cook for about 25/30 minutes. Drain and leave to cool.

2 Heat 1½ tbsp olive oil in a heat proof casserole dish. Add the onion and cook for about three minutes on high to turn them nice and brown, reduce the heat and add the garlic for one minute.

3 Turn the heat back up, add the mince and brown all over.

4 Reduce the heat again and add 1½ tsp garam masala, cinnamon, ginger, Worcestershire sauce and flour, stirring it all well together.

5 Slowly add the stock, then the tomato puree. Turn the heat very low and simmer for 30 minutes.

6 Switch the oven on to 200°C (gas mark 6).

7 Peel the potatoes from the skins and mash them with the butter, chilli flakes, ½ tsp garam masala, lemon juice, coriander and a little salt.

8 Spoon the cooked mince into an oven proof baking dish and top with the potato mixture. Sprinkle over the breadcrumbs and cheese of your choice.

9 Cook for 30 minutes until beautifully golden brown. Serve with your favourite seasonal vegetables.