A step-by-step guide to making this aromatic twist on a home-cook classic
This is a lovely version of a shepherd’s pie, with richly spiced lamb sitting under a crisp, aromatic aloo gobi topping. The aloo gobi looks after itself in the oven while you get on with making the lamb keema, so there’s only 30 minutes or so hands-on cooking time – the oven does the rest of the work for you. Perfect to serve for a weekend lunch with some lightly wilted greens alongside.
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