Shepards Pie
  • 15mls olive oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1cm root ginger, finely sliced
  • 5mls ras el hanout (or mixed spice)
  • 250g lamb mince
  • 2 tomatoes, grated
  • 1 carrot, grated
  • 125g mushrooms, sliced
  • 3 potatoes, cut into quarters
  • 15g butter
  • 125mls frozen peas
  • 30mls crème fraîche
  1. Preheat the oven to 180° Celsius
  2. heat the olive oil in a frying pan
  3. sauté the onions
  4. add the garlic, ginger, ras el hanout and cook until you can smell the spices
  5. add the mince and brown
  6. add the tomatoes, carrot and mushrooms
  7. season and cook until the mushrooms are soft
  8. set aside to cool
  9. while you are doing this steam your potatoes
  10. when soft melt some butter in a pot and put the potatoes through a ricer
  11. purée the peas and add to the potatoes with the crème fraîche
  12. season
  13. add the mince to an oven proof dish
  14. spoon or pipe on the potato and pea mixture
  15. bake for 20 minutes
Recipe by Lavender and Lime at