Name: Lamb tikka shepherd’s pie
Total time: 4200 s
Yield: 4
Ingredients: 400 gram lamb mince; 1 bag frozen soffritto base; 1 jar tikka paste; 1 tub carrot and swede potato mash; 1 bag young garden peas

Step 1

Preheat the oven to 180°C/160°C fan/ gas mark 4.

Step 2

Heat 1 tbsp of oil in a non-stick frying pan, add the lamb mince (400 g) and sauté until golden brown. Season with a pinch of salt and pepper. Once all the mince is nicely coloured, carefully spoon into a bowl and set aside.

Step 3

In the same pan, heat 1 tbsp of oil and sauté the soffritto mix (1 bag) until softened, approximately 10 minutes. Season with salt and pepper.

Step 4

Add the tikka paste (1 jar) to the pan and cook for 2 minutes. Add the lamb back to the pan and continue cooking for 2-3 minutes, stirring continuously to avoid burning the paste.

Step 5

Fill the tikka paste jar with water, put the lid on and shake vigorously – add the water to the pan and repeat the process once more. Add the garden peas (1 bag) to the mince mixture, bring to a gentle simmer and cook for 20 minutes, stirring occasionally.

Step 6

Place the mince into a large ovenproof dish and top with the mash (1 tub) .

Step 7

Bake in preheated oven for 25 minutes until the mash is golden brown.

Lamb tikka shepherd’s pie

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