Bombay Spiced Shepherd's Pie with Crispy Smashed Potato Topper Recipe - Great British Chefs

Ingredients

• 600g of lamb shoulder, diced
• 1 tbsp of vegetable oil
• salt and pepper to taste
• 1 red onion, diced
• 1 carrot, diced
• 1 celery stick, diced
• 3 garlic cloves, diced
• 1 knob of ginger, grated
• 2 green chillies, diced and seeds removed
• 2 tbsp of garam masala
• 1 tbsp of plain flour
• 1 tbsp of tomato paste
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 2 tins of chopped tomatoes
• 250ml of beef stock, or lamb stock, plus more as needed
• 1 sprig of fresh rosemary
• 1 bay leaf
• 2 sprigs of fresh thyme
• 5 tbsp of white vinegar
• 5 tbsp of water
• 5 tbsp of caster sugar
• 1 tbsp of sea salt
• 1 tsp black peppercorns
• 1 red onion, finely sliced
• 900g of Nanna Tate potatoes, peeled
• 150g of salted butter
• 2 garlic cloves, minced
• 1 tsp nigella seeds
• salt and pepper
• 1 handful of coriander, finely chopped
• 150g of natural yoghurt
• 1 handful of chives, finely chopped