Ingredients (2 servings):

- Brown onion (1)

- Garlic clove (1)

- Fresh parsley (5g)

- White potato (250g)

- Ground cinnamon (0.5 tsp)

- Lamb mince (250g)

- Tomato paste (1 tbsp)

- Vegetable stock mix (15ml)

- Henderson’s Relish (15ml)

- Carrots (2)

- Ground sumac (0.5 tsp)

- Chilli flakes (1/4 tsp)

Additional ingredients

- Olive oil, vegetable oil, butter, water (or dietary alternatives), salt, and pepper.

Instructions:

1. Preheat the oven to 220°C/200°C (fan) or gas mark 7.

- Boil a full kettle of water.

- Peel and chop the potatoes into bite-sized pieces. Add them to a pan with plenty of boiled water and bring to a boil. Reduce to medium heat and cook for 12-15 minutes, until soft. Drain and return to the pan to steam dry.

2. Prep the veggies:

- While the potatoes are boiling, peel and dice the onion finely.

- Peel and grate the garlic.

- Roughly chop the parsley, including the stalks.

3. Cook the lamb:

- Heat a large, wide-based pan over medium heat with a drizzle of vegetable (or whatever oil you cook with, I used olive) oil.

- Add the diced onion, grated garlic, and a pinch of salt. Cook for 3-4 minutes until softened.

- Increase the heat to high, then add the lamb mince. Break it up with a wooden spoon and cook for 3-4 minutes until browned.

4. Add flavor to the lamb:

- Add vegetable stock mix, tomato paste, ground cinnamon, Henderson's Relish, and 125ml of boiled water. Stir well.

- Cook for 3-4 minutes, or until the sauce thickens slightly.

5. Prepare the carrots:

- While the lamb is cooking, peel and cut the carrots into long strips. Place them on a baking tray lined with foil.

- Sprinkle with ground sumac, a drizzle of vegetable (olive) oil, and a pinch of chilli flakes.

- Roast for 25-30 minutes, turning halfway, until tender and slightly charred.

6. Mash the potatoes:

- Return the drained potatoes to a low heat and add a knob of butter. Mash until smooth. Season to taste with salt and pepper.

7. Assemble the cottage pie:

- Transfer the lamb mixture to an ovenproof dish. Spread the mashed potato on top and fluff with a fork. Sprinkle with half the chopped parsley.

- Place in the oven and bake for 20-30 minutes, or until golden brown.

8. Serve:

- Plate the Moroccan-style lamb cottage pie with the sumac carrots on the side.

- Garnish with the remaining parsley and enjoy!

Sounds amazing! Thanks.