spiced shepherd’s pie with feta and tahini mash

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Spiced shepherd’s pie with feta and tahini mash

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

The lamb mix is a brilliant candidate for batch cooking and a wonder in its own right. Freeze in portions, then serve as a stew with rice or over baked potatoes. The base works with a mixture of lamb and beef too, which keeps costs down if you’re going for a big batch.

Ingredients

1 tbsp olive oil

4 anchovy fillets in oil, drained

1 red onion, finely chopped

4 garlic cloves, finely sliced

1 large carrot, peeled and sliced

2 celery sticks, sliced

750g lamb mince, preferably 20% fat

1 tsp ground coriander

1 tsp ground cumin

½ tsp smoked paprika

¼ tsp freshly ground nutmeg

1 cinnamon stick

2 tsp dried mint

2 tbsp harissa

400ml chicken stock

150g frozen peas

60g pitted green olives

15g coriander, chopped

15g mint, chopped

800g floury potatoes such as maris piper or king edward, peeled and quartered

120ml oat milk

60g unsalted butter

1 tbsp tahini

150g feta, coarsely grated or crumbled

2 tbsp sesame seeds

Directions

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Spiced shepherd’s pie with feta and tahini mash

Ingredients

Directions

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