Ingredients

• 800g/1lb 12oz lamb mince
• 8 merguez sausages
• good splash vegetable oil
• for cooking
• 2 onions
• roughly chopped
• 4 garlic cloves
• grated
• 2 tsp curry powder
• 2 tsp cracked black pepper
• 1 tsp ground cinnamon
• 1 tbsp fennel seeds
• 4 celery sticks
• roughly chopped
• 500ml/18fl oz dark beef stock
• good splash of Worcestershire sauce
• 2 cauliflowers
• cut into large florets
• 50g/1¾ oz butter
• cut into cubes
• 5 tbsp double cream
• 200g/7oz strong blue cheese
• cut into cubes
• salt and freshly ground black pepper
• 400g/14oz fresh or frozen peas
• 75g/2¾oz unsalted butter
• 1 tbsp chopped mint

Directions

• Preheat the oven to 190C/180C Fan/Gas 5. Put the mince in a roasting tray and roast for 20–25 minutes
• or until crisp and golden.
• Meanwhile
• put the sausages on a baking tray and bake for 10–15 minutes
• or until cooked through. Leave to cool
• then cut into chunks
• cover and refrigerate until needed. Switch off the oven.
• Pour the oil in a saucepan and place over a low heat. Add the onions and garlic and sweat until soft. Stir in the curry powder
• cracked black pepper
• cinnamon and fennel seeds and cook for 2–3 minutes. Mix in the celery and crispy mince.
• Pour in the stock and Worcestershire sauce and season with salt. Bring to the boil
• then turn the heat down and simmer
• lid on
• for 1–1½ hours
• or until you have a lovely thick stew – make sure it doesn’t boil dry. Leave to cool.
• Meanwhile
• reheat the oven to 190C/180C Fan/Gas 5.
• Put the cauliflower florets in a microwave-proof bowl. Add the butter and cream
• cover tightly with cling film and pierce. Microwave on a full heat for 6 minutes. Remove from the microwave and stir. Replace the cling film
• return to the microwave and cook on full for a further 4 minutes
• until soft. Alternatively cook to cauliflower in a large saucepan pf boiling
• salted water.
• Tip the cauliflower into a food processor
• season with salt and pepper and blend to a purée. Add the blue cheese and blend until it is incorporated.
• Stir the sausages into the stew
• then spoon it into a shallow ovenproof dish. Spread the cauliflower purée over the stew. Bake for 30–35 minutes
• or until the lamb is hot and the purée starts to brown.
• Meanwhile for the peas
• cook the peas in boiling water for 3-4 minutes
• drain and mash with the butter and season with salt and pepper. Just before serving add the mint. Seve the shepherd's pie with the peas alongside.