Eastern-spiced shepherd’s pie with Bombay potato topping Archive

Ingredients

• 2-3 tbsp sunflower oil
• 2 onions, peeled, diced
• 2 celery stalks, trimmed, diced
• 2 carrots, peeled, trimmed, diced
• 3 garlic cloves, peeled, chopped
• knob fresh ginger, peeled, grated
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tsp mustard seeds
• 500g/1lb 2oz leftover roast lamb, finely diced
• ½ orange, zest only
• 1 tbsp plain flour
• 250ml/9fl oz warm lamb stock
• 1 tsp clear honey
• 1 tbsp Worcestershire sauce
• 4 dried figs, chopped
• salt and freshly ground black pepper
• 400g/14oz floury potatoes, such as Maris Piper, peeled, diced
• 2 tbsp sunflower oil
• 3 large pinches mild curry powder
• ½ tsp cumin seeds