Shepherd’s pie is a family favourite in many households and is typically made with lamb mince, potato and vegetables.
Loved for its comforting, meaty flavours and creamy potato topping, the classic dish is easy to make from scratch.
But those looking to overhaul their go-to recipe should look no further than this spiced version inspired by British-Jamaican TV personality and chef, Levi Roots.
Sharing the creation on his website, James Martin claimed: “This is Levi Roots version of Shepherd’s Pie! There is no chilli in this but Levi says if you like heat then stick in a Scotch Bonnet, too.
“He has brought something of his Scottish heritage to this by adding oats. This is healthy and economical as it bulks out the meat.”
Method
Start by roughly chopping the onions, finely chop the garlic, then peel and dice the three carrots. Set all of this aside and heat the oil in a large casserole dish over high heat.
Add the minced lamb and leave to brown a little. It may help to do this in batches rather than all at once to avoid sweating the meat rather than frying it. When browned, place the meat in a bowl.
In the same pan, add the chopped onions and carrots then cook until pale and soft. Add the garlic, and spices and cook for a minute before returning the lamb to the pan. Pour in the stock, then zest the orange into the pan followed by the juice. Spoon in the tomato puree, sugar and oats.
Season well and bring everything to a boil, then reduce the heat and leave to cook. The stock should reduce to a thick mixture but if it seems dry, add a little water.
Now move on to the sweet potato topping. Preheat the oven to 190C/375F/gas mark 5, then wash the potatoes and pat them dry before placing them on a non-stick baking tray.
Bake them in their skins for around 40 minutes until tender and soft, then slit them down the middle and scoop out the fleshy middle into a bowl. Mash it with a generous knob of butter and some salt and pepper.
Spoon the lamb into a standard-sized pie dish then spread the sweet potato on top in one neat layer. Rough it up with a fork to give it a rustic look, then dot some more slices of butter around the top.
Return the dish to the oven to cook for 20 minutes or until golden and bubbling at the edges. Finally, chop the herbs and scatter them on top before serving.
