Gently Spicy Shepherd’s Pie — Belinda Jeffery

Ingredients

• 1.2 kg medium-sized potatoes, peeled and quartered
• 30 g unsalted butter
• Sea salt, to taste
• 3/4 cup (180 ml) hot milk
• 50 ml olive oil
• 2 large onions, finely chopped
• 2 nice fat cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1/4 – 1/2 teaspoon dried chilli flakes, depending on how much heat you like
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 350 g carrots, finely diced
• 1 kg minced lamb
• 1 1/2 tablespoons plain flour
• 1 x 400g can crushed tomatoes
• 1/2 cup (125 ml) tomato passata or tomato pasta sauce
• Good slurp of Worcestershire sauce (about 2 teaspoons)
• 3 teaspoons sea salt
• A really good grinding of freshly ground black pepper, to taste
• 1/2 cup finely sliced mint leaves
• 1/3 cup chopped parsley
• 2 tablespoons parmesan cheese, for sprinkling
• A few herb sprigs, to garnish