Middle Eastern Shepherd's Pie

Chop the potato into 2cm chunks (no need to peel!) and pop them into the pot of boiling water with a generous pinch of salt. Cook for 20 mins. Tip: The potato is cooked when you can easily slip a knife through. When cooked, drain your potato into a colander and return to the pot off the heat.

While your mince and potato are cooking get on with the rest of your prep. Cut the red onion in half through the root, peel and then chop into very small chunks (ideally ½cm). Add this to your mince, give it a stir and lower the heat to medium. Cook for 4-5 mins.

Meanwhile, peel and grate the garlic (or use a garlic press if you have one). When your onion is soft, add your garlic along with the shawarma seasoning mix to your mince. Cook for 2 mins and then add the tomato passata, chicken stock pot and the water (amount specified in the ingredient list).

Stir well to dissolve your chicken stock pot and then leave to simmer for 10mins. You want your lamb mixture to thicken and reduce by half.

Finish off your last few jobs - grate the cheddar cheese and pop another pot of water on to boil. Pre-heat your grill to its highest setting, we will use it later to finish your shepherd’s pie.

When your potato is cooked and drained, mash with a potato masher and mix through the butter (add a splash of milk if you have some!). Season with salt and pepper to taste.

Check the seasoning of your lamb mixture and add more salt and pepper if necessary. Spoon your lamb mixture into an ovenproof dish. Top with your potato and then sprinkle over your cheese. Pop the dish under your grill for 3 mins, until your cheese is golden and bubbly.

Add the tenderstem broccoli to your pot of boiling water and cook on high heat for 3 mins. Drain and then season with salt and pepper to taste.