Spiced parsnip and carrot shepherd’s pie

Method

1. Preheat the oven to 180°C/fan160°C/gas 4.
2. Add the olive oil to a pan over a gentle heat. Fry the onion for 5 minutes. Increase the heat, add the lamb mince and stir well. Cook for 3 minutes, breaking up the mince with a wooden spoon until browned all over. Stir in the curry paste and cook for a further 2 minutes. Add the tomatoes and 150ml water and bring to the boil. Simmer for 10 minutes until the sauce has thickened.
3. Stir in the frozen vegetables and transfer to a 750ml ovenproof baking dish (or 2 x 300ml dishes). Mix the cumin seeds with the mash and spoon over the mince. Bake in the oven for 15 minutes until cooked through and bubbling around the edge.
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4. Serve with mango chutney and poppadoms.