Keema Shepherd's Pie with Bombay Mash

Method

1. Peel the potatoes, cut into 4 cm chunks and put them in a 18 cm pot with cold water to cover by 2 cm and a pinch of salt. Bring to the boil over high heat, lower to medium heat and simmer for 15 min, until a knife slides in easily. Drain in a colander and leave to steam.

   Add in this stepFloury potatoes 550 gSalt (for the mash) to taste

   high heat→medium heat

2. Finely chop the onion and garlic, and deseed and thinly slice the chillies. Melt the ghee in a 24 cm frying pan over medium heat, add the cumin seeds and let them sizzle until fragrant (about 30 seconds), then add the onion and cook for 7 min, until golden at the edges.

   Add in this stepGhee (or cooking oil) 1½ tbspCumin seeds ½ tspOnion (medium) 1

   medium heat

3. Add the garlic, ginger and chilli and cook for 1 minute. Turn up to medium-high heat, add the lamb and cook for 6 min, breaking it up with a spatula, until no pink remains. Stir in the garam masala, turmeric, chilli powder and tomato purée and cook for 1 minute to bring out the spices, stirring constantly so nothing burns.

   Add in this stepGarlic cloves 2Grated fresh ginger 1½ tspGreen chillies, deseeded 1Minced lamb 250 gGaram masala 1 tspGround turmeric ¼ tspKashmiri chilli powder (or paprika) ½ tspTomato purée (paste) 1 tbsp

   medium-high heat

4. Chop the tomatoes, add them with the water and simmer over medium-low heat for 15 min, stirring now and then, until the tomatoes have collapsed, the keema is thick and a little oil shows at the edges. Add the peas, half the coriander and salt for the last 2 minutes. Preheat the oven to 200°C now.

   Add in this stepTomatoes (medium) 1Water 100 mlFrozen peas 80 gFresh coriander, chopped 1 tbspSalt (for the keema) to taste

   medium-low heat

5. Melt the butter in a small 14 cm pan over medium heat and add the mustard seeds. When they start to pop, add the cumin seeds and cook for 1 min, then take off the heat and stir in the turmeric. Return the potatoes to their pot, mash them, then beat in the spiced butter and warm milk until smooth. Season with salt.

   Add in this stepButter 25 gBrown or black mustard seeds ½ tspCumin seeds (for the mash) ½ tspGround turmeric (for the mash) ¼ tspMilk, warmed 75 mlSalt (for the mash) to taste

   medium heat

6. Spread the keema in a 15×20 cm baking dish, cover it with the golden mash starting at the edges, rough it up with a fork and sprinkle with nigella seeds. Bake in the oven at 200°C for 22 min, until the ridges are golden and the edges bubble. Scatter over the rest of the coriander and serve with cool yogurt.

   Add in this stepNigella seeds (kalonji) ½ tspFresh coriander, chopped 1 tbspPlain yogurt, to serve 80 g

   oven