This spiced shepherd’s pie has all the comfort of the beloved lamb dish, but with a warming harissa and olive-spiked mince, plus creamy feta and tahini mash.
This spiced shepherd’s pie has all the comfort of the beloved lamb dish, but with a warming harissa and olive-spiked mince, plus creamy feta and tahini mash.
Add the oil and anchovies to a large, heavy-based pan over a medium heat. Stir for a minute, breaking up the anchovies into a paste, then add the onion, garlic, carrot and celery and cook for around 8 minutes until softened. Add the lamb mince and turn up the heat. Break it up with a wooden spoon and stir regularly until not merely cooked but starting to crisp and caramelise. You’ll probably need to spoon out and discard some of the liquid the mince expels, as you want the meat to fry not boil.
Once the lamb has browned and caramelised, add the spices, cinnamon stick, dried mint and harissa, stir for a minute, then add the stock. Simmer for 30 minutes, then stir in the peas, olives and chopped fresh herbs.
Meanwhile bring a pan of salted water to the boil. Add the potatoes and cook for 20 minutes or until soft. Drain, then mash; a potato masher is fine, but for really smooth mash use a ricer or push the potatoes through a fine sieve with the back of a spoon – a little time consuming but worth it. Return the mash to the pan with the oat milk, butter, tahini and most of the feta, reserving a handful to sprinkle on top. Taste and season with salt; as feta is naturally salty, it won’t need as much as usual.
Heat the oven to 190°C/170°C fan/gas 5. Transfer the lamb to an ovenproof dish and spoon over the mash. An even covering with peaks in the mash is advantageous for crispy bits. Sprinkle over the remaining feta and the sesame seeds and bake for 35-40 minutes. Leave to sit for 5 minutes before serving.