Spicy Shepherd's Pie

Preparing the pie: made with ground lamb, diced onion, diced carrot, four red and green chillies, a clove of garlic, green pepper, diced baby plum tomatoes, chopped parsnip and chopped carrot, mashed potato and lamb stock. 

The mashed potato was mixed with a small knob of butter, and about 50g of Camembert cheese (cheddar cheese can be used instead, or you can skip the cheese component altogether). Seasoned with the herbs rosemary and thyme. 

Add the chopped parsnip and carrot to the bottom of the pie dish. Cover with the layer of spicy lamb. Add the potato on top, and texture with a fork. 

The pie was baked in the oven at a low heat (about 150 deg C for an hour and a half (watch carefully).. 

Served in this case with baked beans, with pepper and some dried basil.

Preparing the ground lamb: browned in a saute pan in its own fat at a high heat, stirring frequently to prevent burning. The onion, chilli, green pepper and diced  baby plum tomatoes were added. The heat was turned down to medium, and the mix stir-fried for fifteen minutes.

After that, boiling water was added to the saute pan. The pot was covered, and allowed to simmer for at least an hour and a half at a low heat, to ensure the lamb was tender.

Add a little turmeric and some oregano after about half an hour, and stir through.