I absolutely love a shepherds pie in the winter, it's so homely and warming but it can get a little boring towards the end of the season. That's why I've created this baked dish which is filled with spices, pine nuts and broad beans, giving shepherds pie a whole new look! The spices I've used are all really warming such as ginger, baharat and cinnamon, not only are they good for you but they guarantee bursting flavour. I've used delicious sweet potato mixed with feta for the topping and baked in the oven to achieve the wonderful crispy topping we all know and love. Serve with extra vegetables.
500g lamb mince, good quality
300g frozen broad beans, thawed and squeezed out of their shells
1 red onion, finely chopped
3 cloves of garlic, minced
2 tsp baharat
1 tsp ground ginger
2 tsp cumin
1/2 tsp cinnamon
500ml beef stock
50g pine nuts, toasted
1kg sweet potatoes
30g fresh coriander, chopped
50g feta cheese
Knob of butter
Olive oil, for cooking
Preheat the oven to 180C.
Place the sweet potatoes into bake for 40-60 minutes, until very soft. Remove from the oven and allow to cool. Keeping the oven on.
Thaw the frozen broad beans by placing in tepid water.
While the potatoes are cooking heat a good glug of olive oil in a large pan on a medium/low heat. Once the pan is hot throw in the onions and cook for 8-10 minutes until soft and starting to brown. This will start the lovely depth of flavours. Now add the garlic, cook for a few minutes until golden, then add the spices. Cook the spices for around 30 seconds before crumbling in the lamb.
Cook the lamb until completely browned, about 5-6 minutes. Now add the beef stock and bring to the boil. Cover the pan and allow to simmer for 40 minutes, after 20 minutes remove the lid. The liquid should have no evaporated leaving you with a thick mixture.
Now add the broad beans and toasted pine nuts, simmer on a low heat while you prepare the mash.
Scoop the insides of the potatoes into a bowl and mash until smooth with a knob of butter. Throw in the coriander and crumble in the feta, mix until well combined.
Put the meat in an oven proof dish and top with the mash. Ruffle with a fork and pop in the oven for around 25 minutes or until browned and crispy on top. Serve immediately and enjoy!