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.
4. Serve with mango chutney and poppadoms.