Spiced Shepherd's Pie

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat a large non-stick frypan over medium heat, spray with oil, add onion and cook for 5 minutes or until softened.

Step 2

2 Add garlic, paprika and rosemary and cook for another minute.

Step 3

3 Add lamb (you may need to do this in two batches to enable browning) and salt and cook for a further 10 minutes, stirring occasionally until browned.

Step 4

4 Add stock to the lamb, scraping any caramelised pieces from the bottom of the pan to add extra flavour. Add Worcestershire sauce, and simmer for 10-15 minutes or until liquid reduces to a thickened sauce. Adjust seasoning.

Step 5

5 At the same time, bring a large saucepan of salted water to the boil, add sweet potato and cook for 8-10 minutes or until tender. Drain, mash with yogurt until smooth and adjust seasoning.

Step 6

6 Preheat an oven grill to medium-high.

Step 7

7 Add spinach and peas to the cooked lamb and mix until spinach has wilted.

Step 8

8 Transfer to a rectangular pie dish and carefully spoon the mash over to cover.

Step 9

9 Place under the grill for 5 minutes or until potato is becoming golden and bubbling.

Step 10

10 Divide between plates and serve.