We've put a twist on an old favourite with today's recipe by adding a hint of Middle Eastern-style spice to a traditional shepherd's pie. We're also leaving the skins on the potatoes for the mash. It's not just out of laziness either - they're full of nutrients and fibre? So, less work and more goodness. Double win!
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Shawarma Spice Mix
Chicken Stock Pot
Mature Cheddar Cheese(ContainsMilk)
Put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato into 2cm chunks (no need to peel!) and add them to your pan of boiling water. Cook for 20 mins. TIP: The potato is cooked when you can easily slip a knife through. When done, drain in a colander. Set aside for 2 mins to let the steam escape, then return to the pan off the heat to keep warm.
Put a frying pan on high heat and add the lamb mince (no oil necessary). Brown the mince, breaking it up with a wooden spoon as it cooks. Halve, peel and chop the red onion into small chunks (ideally ½cm). Peel and grate the garlic (or use a garlic press). Once the mince has browned, drain any excess fat and add the onion. Give it a stir and lower the heat to medium. Cook for 4-5 mins.
When the onion is soft, add the garlic and the shawarma seasoning. Cook for 2 mins. Next, add the tomato passata, chicken stock pot and the water (amount specified in the ingredient list). Stir well to dissolve the stock pot and simmer until the lamb mixture has thickened and reduced by half, 10-15 mins. Grate the cheddar cheese and pop another large saucepan of water on to boil. Preheat your grill to its highest setting.
When the potato is cooked and drained, mash with a potato masher and mix through the butter (add a splash of milk too, if you have some). Season with salt and black pepper. Taste the lamb mixture and add more salt and black pepper if necessary. Spoon the lamb mixture into an ovenproof dish. Top with the mashed potato, then sprinkle over the cheese. Pop the dish under your grill until the cheese is golden and bubbly, 3 mins.
Cook the tenderstem broccoli in your pan of boiling water, 3-4 mins. Drain in your colander, then season with salt and black pepper to taste.
Share the shepherd's pie between your plates with the broccoli on the side. Enjoy!