Spiced 'shepherd's pie' with butterbean crust

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put 3 tablespoons of oil into a large, heavy-based pan, for which you have a lid, and place on a medium high heat. Add the garlic and shallots and sauté for 5 minutes, stirring frequently, until soft and golden. Increase the heat to high and add the lamb, cumin, allspice, half the lemon zest and ½ teaspoon of salt. Fry for 5 minutes, until browned, stirring every now and then, then add the tomato paste, harissa and apricots. Fry for another 2 minutes, then pour over the stock and wine. Reduce the heat to medium and simmer, covered, for 30 minutes. Once cooked, set aside to cool, then add the olives. Spoon into a 20 x 25cm ovenproof high-sided dish and refrigerate for at least half an hour. This will firm the meat up, making it easier to spread the mash on top.

Step 2

2. Preheat the oven to 180°C fan.

Step 3

3. To make the mash, mix the butterbeans in a bowl with the remaining lemon zest, 2 tablespoons of olive oil, the tahini paste, 3 tablespoons of water, ¾ teaspoon of salt and a grind of black pepper. Use a potato masher to mash the beans; they don't need to be completely smooth, just spreadable. Spread the mash over the lamb, then use a spoon to make a few shallow dips. Drizzle over the remaining tablespoon of oil and bake for 30 minutes until nicely coloured and bubbly. Rest for 10 minutes before serving.