Winter WARMERS

Comforting dishes that are perfect for chilly days

- ROSE FOOKS

Spiced shepherd's pie

A richly spiced sauce with dried fruits and garlicky mash topping make this extra special - the addition of lentils keeps it leaner on cost and cals. 

SERVES 6

PREP 35 mins COOK 45 mins

* 2tbsp olive oil

* 500g minced lamb

* 1 large onion, finely chopped 3 garlic cloves, crushed

* 2tsp cumin seeds

* 1tsp ground allspice

* 3tbsp tomato puree

* 2-3tbsp harissa

* 200ml! white wine

* 100g dried apricots, quartered 100g dried green lentils, rinsed 600ml lamb or chicken stock Zest 1 lemon

* 100g pitted green olives, halved

FOR THE TOPPING

* 800g Maris Piper potatoes, peeled and cut into even-sized pieces

* 200ml milk

* 1tbsp salted butter

* 3 garlic cloves 

1 Heat the oil in a large, lidded casserole or saucepan, then add the lamb and fry until browned on all sides. Set aside.

2 Add the onion to the pan then cook for 5 mins until softened. Add the garlic, spices, tomato puree and harissa. Cook for 2-3 mins until the paste starts to darken, then stir in the wine. Bubble for 5 mins then return the lamb to the pan along with the apricots, lentils, stock, lemon zest, olives and plenty of seasoning. Bring to a boil, then reduce the heat to low and simmer, covered, for 30 mins, until the lentils are tender. Transfer to a high-sided baking dish.

3 Heat the oven to 180C Fan/Gas 6 and prepare the topping. Put the potatoes into a pan of cold water, bring to a boil and cook for 20 mins or until tender. Meanwhile, warm the milk until steaming with the butter and garlic; leave to infuse as the potatoes cook, then remove the garlic.

4 Drain and mash the potatoes then fold in the milk mixture. Spoon the mash over the lamb mixture, then bake for 30 mins until golden brown and bubbling.