Spiced Shepherd's Pie with Butterbean Mash
Serves 6
Calories: kcal/serving
source: Ottolenghi Simple
Ingredients
90ml Olive oil
3 garlic cloves
3 shallots
600g lamb mince
2 tsp cumin seeds
1 tbsp ground allspice
2 lemons, zest finely grated
3 tbsp tomato paste
3 tbsp rose harisa
100g dried apricots
300ml lamb stock
220ml red wine
80g green pitted olives
700g cooked butterbeans
4 tbsp tahini
salt and black pepper
Method
-
Heat 3 tbsp of the olive oil on medium high heat. Saute the garlic and shallots for 5 mins until soft and golden.
-
Increase the heat to high and add the lamb, cumin, allspice, half the lemon zest and 1/2 tsp salt. Fry for 5 mins until browned, stirring occasionally.
-
Add the tomato paste, harissa and apricots, and fry for another 2 mins, then pour over the stock and wine. Reduce the heat and simmer, covered, for 30 mins.
-
Allow to cool and add the olives. Spoon into 20x25cm dish. (Ideally refridgerate for 30 mins to firm up.)
-
Preheat the oven to 180C fan.
-
Mix the butterbeans with the remaining lemon zest, 2 tbsp oliv oil, tahini paste, 3 tbsp water, 3/4 tsp salt and a grind of black pepper. Blend or mash the beans (they don't need to be completely smooth), and spread over the lamb. Drizzle with the remaining tbsp olive oil, and bake for 30 mins until nicely coloured and bubbly. Rest for 10 mins before serving.