This hearty, comforting pie is a great Jamie Oliver recipe. Made with lamb but you can swap for good-quality lean beef mince or lentils.

Get recipe & shop ingredients online: http://www2.woolworthsonline.com.au/shop/recipe/3181

Cook mins: 30
Serves: 6

Ingredients:
2 red onions
1 thumb sized piece of fresh ginger
2 cloves of garlic
1 red capsicum
Olive oil
500g lamb mince
1 heaped tablespoon garam masala
1 cinnamon stick
4 cardamon pods (podded)
400g tinned plum tomatoes
1kg potatoes
Sea salt & freshly ground black pepper
Unsalted butter
lite milk
100g frozen peas

Method:

1. Preheat the oven to 200˚C. Peel and finely chop the onions, ginger and garlic, then deseed and finely slice the
capsicum. Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the mince, garam masala,
cinnamon stick and cardamon pods and fry for around 5 minutes, or until cooked through and lightly browned,
stirring regularly.
2. Remove to a bowl and set aside, then place the pan back on the heat. Turn the heat down to medium and
cook the onion, ginger and garlic for around 5 minutes, or until softened, then add the capsicum for a further 5
minutes. Tip in the tinned tomatoes, breaking them up with a spoon as you go, then pour in half a tin’s worth of
water and stir well. Turn the heat up to high and bring to the boil, then reduce to a low heat, stir the mince back
into the pan and simmer for 25 minutes, or until thickened, stirring occasionally.
3. Meanwhile, peel the potatoes, cutting any larger ones into quarters and place in a large saucepan. Cover with
water, add a good pinch of salt and cook for 20 minutes, or until tender.
4. Drain in a colander and leave to steam dry, then return the potatoes to the empty pan. Add a knob of butter, a
splash of milk, a good pinch of salt and pepper, then mash well. Stir the peas through the mince, season with salt
and pepper, then remove the cinnamon stick and transfer to an ovenproof baking dish (roughly 20 x 25cm).
5. Evenly