Indian spiced shepherds pie

A proper Anglo-Indian collision. Spiced, warm and enormously comforting. Eat with a spoon for maximum coddling.

• 750g minced lamb
• 1 tbsp veg oil
• 1 tbsp butter
• 2 onions, finely chopped
• 2 inches fresh ginger, minced
• 3 cloves garlic, minced
• 1 green birdseye chilli, finely chopped with seeds left in
• 2 tbsp tomato puree
• 2 bay leaves
• 1 tsp turmeric
• 1 large cinnamon stick
• 1 tbsp ground coriander
• 2 tbsp ground cumin
• 1 tsp fenugreek seeds
• 2 shakes worcestershire sauce
• 1 lamb stock cube
• Salt and pepper
• 2 tsp garam masala
• 2 handfuls of frozen peas
• 900g parsnips, peeled and cut into chunks
• 1 egg, beaten
• 50ml cream
• Grated nutmeg
• Sprinkle of turmeric
• Handful fresh coriander, chopped
• 150g spinach, briefly cooked, liquid squeezed out and chopped

1. Heat butter and oil in a deep, thick-bottomed pan
2. Brown the lamb mince in batches over a high heat and remove from the pan
3. Dump in the onions, turn the heat down and saute for 7 or 8 mins until completely soft
4. Add ginger, garlic and green chilli, cook for 3 mins
5. Add the tomato puree and cook for another minute
6. Tip in the bay leaf, turmeric, cinnamon stick, ground coriander, cumin, fenugreek, worcestershire sauce, stock cube, salt and pepper. Stir together
7. Then stir in lamb and add 200ml boiling water. Scrape the brown bits off the bottom of the pan
8. Cook for 45 mins, stirring occasionally until liquid is reduced
9. Meanwhile, make the mash. Cook the parsnip chunks in salted boiling water for 10 mins or so until soft. Mash with egg, cream, nutmeg, turmeric, salt and pepper. Stir through coriander and cooked spinach
10. Add garam masala and peas to the lamb mixture. Taste everything and check the seasoning
11. Pre-heat the oven to 180C fan (200C)
12. Tip the lamb mixture into a deep oven dish and top with the mash. Run a fork over the top to make it spiky and bake for 30-40 mins until golden and bubbling