Chermoula Spiced and Red Wine Shepherd's Pie

Meanwhile, halve, peel and chop the onion into small pieces. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the lamb mince, onion and carrot. Cook until the mince has browned and the veg has softened, 5-6 mins. 

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Next, add the garlic and the chermoula spice mix to the pan. Fry for 2 mins more.

Stir in the tomato passata, red wine stock paste and water (see pantry for amount). Simmer until the lamb mixture has thickened and reduced by half, 10-15 mins.

Meanwhile, grate the Cheddar cheese. Pop another large saucepan of water with 0.5 tsp salt on to boil for the broccoli.

Preheat your grill to its highest setting.

Once the potatoes are cooked, drain in a colander and return to the pan off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

When ready, taste the lamb mixture and add more salt and pepper if needed.

Spoon the lamb mixture into an ovenproof dish. Top with an even layer of mash, then sprinkle over the cheese.

Grill until the cheese is golden and bubbly, 4-5 mins.

While the pie cooks, add the broccoli to your pan of boiling water and cook until just tender, 3-4 mins.

Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.