Turkish Shepherd's Pie

A Moussaka without the aubergines, a Shepherd's Pie with lots of Middle Eastern spices. A very simple recipe combining the best of both.

Serves 4 to 6

2 tbsp sunflower oil

1 onion chopped

2 cloves garlic crushed

500 g (1.1 lb) minced lamb

salt and freshly ground black pepper

1 tsp ground cumin

1 tsp paprika

1 tsp curry powder

1/2 tsp ground cinnamon

1/2 tsp turmeric

4 tbsp chopped coriander

3 tbsp natural yogurt

1 tbsp tomato purée

50 ml (2 oz) red wine

a small bunch of basil, torn

400 g (14 oz) canned chopped tomatoes

1 kg (2 lb) potatoes, peeled and chopped

150 ml (5 oz) milk

25 g (1 oz) butter

4 spring onions, finely chopped

120 g (4 oz) grated cheddar cheese

Fry the onion and garlic in oil for 5 minutes. Add the mince and cook till browned. Season with salt and freshly ground pepper.
Mix together the cumin, paprika, curry powder, cinnamon and turmeric with the chopped coriander, yogurt and tomato puree.
Add the spice paste to the mince, mixing well. Cook for 5 minutes. Add the red wine and cook for 2-3 minutes. Add the basil and chopped tomatoes, mixing well.
Bring to the boil, reduce the heat and simmer for 15 minutes.
Meanwhile, boil the potatoes in a large pot of boiling salted water until tender; drain and return to the pan.
Preheat the oven to 200°C (400°F).
Heat the milk in a small pan and add to the drained potatoes. Add the butter and mash until smooth. Mix in the spring onions and 50 g (2 oz) of grated Cheddar. Season with freshly ground pepper.
Transfer the spiced lamb to an ovenproof dish. Top with the mashed potato, spreading it evenly. Run a fork across the surface of the mashed potato to add texture. Sprinkle over the remaining Cheddar.
Bake the shepherd's pie for 45 minutes until golden-brown.

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