Shepherd's Pie with a Twist

4 Tbsp Rapeseed Oil

1 Onion, peeled and chopped finely

6 Garlic Cloves, peeled and chopped finely

3 Black Cardamom Pods

2 Carrots, peeled and diced

2 Celery Sticks, diced

1 inch Fresh Ginger, peeled and chopped

1 Tbsp Ground Coriander

1 Tsp Chilli Powder

1.5 Tsp Ground Cumin

1,5 Tsp Garam Masala

Sea Salt to taste

1 Tsp Ground Black Pepper

150ml Lamb Stock

2 Tbsp Worcestershire Sauce

50g Frozen Peas

3 Tomatoes, skinned, deseeded and chopped or, small tin of Chopped Tomatoes

700g Potatoes

25g Unsalted Butter

100ml Single Cream

50ml Milk

400g Lamb Mince

Heat the Oil in a frying pan and then add the Cardamom Pods.

Fry for 1 minute over a medium heat

Add the Onions and cook for 3 minutes

Add the Carrots and Celery and cook for a further 5 minutes until the Onion is just starting to brown

With a Pestle and Mortar make a fine paste of the Garlic and Ginger, adding a splash of water

Add all of spices to the pan with Salt

Cook for 1 minute

Stir in the Lamb and cook for approximately 5 minutes until browned

Add the Stock, Worcestershire Sauce and Tomatoes

Bring to the boil, then cover and simmer for 15 minutes

Allow to cool and remove Black Cardamom Pods.

There should still be a little liquid left in the pan

Stir in the Peas

Boil the Potatoes until tender, about 15 minutes

Drain and then return to the pan over a medium heat for 2 minutes to evaporate some of the water

Mash the Potatoes, then add the butter, Cream and Milk together with Salt and Ground Black Pepper to taste

Spoon the Lamb mixture into an ovenproof dish and top with the Potatoes

Bake in the oven at 200 degrees C for 30 minutes until browned and bubbling

Leave to stand for 5 minutes before serving with buttered cabbage