Desi Shepherd's Pie

Heat olive oil in a large skillet over medium-high heat. Add the bay leaves, cinnamon stick, cardamoms, ginger garlic paste, and onion, and cook until softened.

Add the ground lamb and cook, breaking it up as you go, until browned.

Add the tomatoes and tomato paste, mix well, then add the red chilli powder, turmeric powder, and coriander powder. Cook for 5 minutes on a low flame.

Add the kidney beans, carrots, and French beans and mix well.

Cook for 45 minutes, stirring occasionally, until it reduces to a thick gravy consistency. Resist the urge to add water if you can. Should you feel that the meat is sticking to the pan, you can add 1/2 cup of water.

Add salt and pepper, taste, then add more if you like. Transfer the filling to a 1.5-litre pie-baking dish. Stir through peas. Cover and cool.

Put the mashed potatoes in a bowl, add the butter and mash until melted. Warm the milk and add it to the potatoes along with the turmeric powder, salt, and pepper. Mash until it's soft and smooth (i.e., spreadable consistency, but not sloppy), adjusting with a touch more milk if required.

Spread the mash onto the pie and use a fork to draw squiggles over the surface. Sprinkle with cheese and drizzle with olive oil.

Bake for 30–40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot. Stand for 5 minutes before serving, garnished with fresh parsley or coriander if desired.