Ingredients

• 650g/1lb 7oz frozen ready-made potato rostis or hash browns
• 100g/3½oz frozen chopped onion (or 1 medium onion
• finely chopped)
• 500g/1lb 2oz frozen lamb mince
• 1 tbsp medium curry powder
• 2 tbsp plain flour
• 1 x 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 150ml/5fl oz just-boiled water
• ½ tsp dried mixed herbs
• 1 lamb stock cube
• 200g/7oz frozen mixed vegetables
• handful chopped fresh coriander leaves
• to garnish (optional)
• salt and freshly ground black pepper

Directions

• Arrange the frozen potato rostis or hash browns in a single layer on a large baking tray so that they can start to thaw as you make the pie filling.
• Heat a large
• non-stick saucepan over a medium heat. Add the onion and lamb mince and fry for 8-10 minutes
• stirring regularly
• until the lamb is no longer pink. Sprinkle over the curry powder and flour and stir well.
• Add the tinned tomatoes
• tomato purée
• water and herbs to the pan and stir well to combine. Crumble over the stock cube
• stir again
• and season
• to taste
• with salt and freshly ground black pepper.
• Bring the mixture to the boil
• then reduce the heat until the mixture is simmering and simmer for 8-10 minutes
• stirring regularly
• until the mixture has thickened.
• Meanwhile
• preheat the oven to 200C/180C Fan/Gas 6.
• Once the filling mixture has simmered for 10 minutes
• stir in the frozen mixed vegetables and remove the pan from the heat. Transfer the mixture to a 1.7 litre/3 pint pie dish.
• Break the thawed rostis or hash browns into smaller pieces and scatter them over the shepherd's pie filling.
• Transfer the pie dish to a baking tray
• then cook in the oven for 25-30 minutes
• or until the potato topping is cooked through and the filling is bubbling. Garnish with fresh coriander just before serving
• if desired.