Name: Harissa-Spiced Shepherd’s Pie
Total time: 75 min
Yield: 4
Cuisine: British
Ingredients: 600g Lamb Mince; 1 Onion; 1 Carrot; 1 Stick of Celery; 1 Clove of Garlic; 1 Tsp Ground Cumin; 1/2 Tsp Ground Cinnamon; ½ Tsp Turmeric; 4 Tbsp Harissa Paste; 400g Chopped Tomatoes; 300ml Chicken Stock; 75g Frozen Peas; 1kg Sweet Potatoes; Salt; Pepper; Olive Oil

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Your classic shepherd’s pie has had a delicious makeover. Spiked with spicy harissa and topped with sweet potato mash, it's a dish you're going to bloody love.

Harissa-Spiced Shepherd’s Pie

Prep your vegetables for your pie filling – finely dice your onion, carrot, and celery stick, then grate your garlic.

Heat a frying pan over a high heat. Add a little olive oil, then half of your lamb mince. Cook until the meat is browned, but not necessarily cooked all the way through. Remove from the pan, then repeat with the rest of your lamb. Set aside.

In the same pan, add a glug of olive oil and then tip in your onion, carrot, and celery. Turn the heat down to medium and fry for 10 minutes until softened and starting to caramelise. Add your garlic, cumin, cinnamon, and turmeric and cook out for 2 minutes.

Return your lamb to the pan along with your chopped tomatoes and chicken stock. Bring to a boil, then turn down the heat and simmer for 30 minutes or until your lamb is tender and your sauce has reduced to a lovely glossy consistency. Add your peas and 3 tbsp of harissa paste, then simmer for another 3 minutes before seasoning to taste with salt and pepper.

Peel and chop your potatoes into 2-inch pieces. Place in a cold pan of water and bring up to the boil. Cook for 15 minutes, by which time they should be tender. 

Drain over a colander in the sink and let them steam dry there for a minute or so. Return to your frying pan, then mash with a potato masher until smooth. Add your remaining harissa paste and season to taste with salt and pepper.

Pour your lamb filling into a pie dish and top with your potato. Mark the surface with a fork, then bake for 25 minutes. Your top should be golden and your sauce bubbling around the edges.

Overall a delicious meal, very generous portions and really tasty.
Ingredients listed Harissa and the method listed harissa paste, I'd bought dried harissa spices from Sainsbury's and used 3TBSP.
Also saw when to start the sweet potato alongside the shepherds pie bubbling along the way instead of as a separate step.
We cheated and used frozen sweet potato, came out delicious mashed with milk and butter.
Would definitely make again.

You've done it again Mob. Spectacular. Hearty and warming for the first day of Autumn.

what would you recommend to make this vegetarian? It looks delicious!

That harissa is the perfect kick you need to feel like your on holiday when it’s dark and miserable outside

You could replace the lamb with Quorn mince or another meat alternative, or make your own mince mixture with lentils and finely diced aubergine/mushrooms.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Easy

£0-£5

British

Harissa-Spiced
Shepherd's
Pie

WINTER WARMERS FINAL 5

Prep your vegetables for your pie filling – finely dice your onion, carrot, and celery stick, then grate your garlic.

Heat a frying pan over a high heat. Add a little olive oil, then half of your lamb mince. Cook until the meat is browned, but not necessarily cooked all the way through. Remove from the pan, then repeat with the rest of your lamb. Set aside.

In the same pan, add a glug of olive oil and then tip in your onion, carrot, and celery. Turn the heat down to medium and fry for 10 minutes until softened and starting to caramelise. Add your garlic, cumin, cinnamon, and turmeric and cook out for 2 minutes.

Return your lamb to the pan along with your chopped tomatoes and chicken stock. Bring to a boil, then turn down the heat and simmer for 30 minutes or until your lamb is tender and your sauce has reduced to a lovely glossy consistency. Add your peas and 3 tbsp of harissa paste, then simmer for another 3 minutes before seasoning to taste with salt and pepper.

Peel and chop your potatoes into 2-inch pieces. Place in a cold pan of water and bring up to the boil. Cook for 15 minutes, by which time they should be tender.

Drain over a colander in the sink and let them steam dry there for a minute or so. Return to your frying pan, then mash with a potato masher until smooth. Add your remaining harissa paste and season to taste with salt and pepper.

Pour your lamb filling into a pie dish and top with your potato. Mark the surface with a fork, then bake for 25 minutes. Your top should be golden and your sauce bubbling around the edges.

Serve up with a big pile of greens.

Munchies

Meal-Prep

Comfort

Lamb Mince

Gram

Onion

Carrot

Celery

Garlic

Clove

Cumin

Teaspoon

Cinnamon

Turmeric

Harissa

Tablespoon

Chopped Tomatoes

Chicken Stock

Millilitre

Frozen Pea

Sweet Potato

Salt

Pepper

Olive Oil

Bakes

Beef

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