Step 1

Heat your oven to 180°C.

Step 2

Prep your vegetables for your pie filling – finely dice your onion, carrot, and celery stick, then grate your garlic.

Step 3

Heat a frying pan over a high heat. Add a little olive oil, then half of your lamb mince. Cook until the meat is browned, but not necessarily cooked all the way through. Remove from the pan, then repeat with the rest of your lamb. Set aside.

Step 4

In the same pan, add a glug of olive oil and then tip in your onion, carrot, and celery. Turn the heat down to medium and fry for 10 minutes until softened and starting to caramelise. Add your garlic, cumin, cinnamon, and turmeric and cook out for 2 minutes.

Step 5

Return your lamb to the pan along with your chopped tomatoes and chicken stock. Bring to a boil, then turn down the heat and simmer for 30 minutes or until your lamb is tender and your sauce has reduced to a lovely glossy consistency. Add your peas and 3 tbsp of harissa paste, then simmer for another 3 minutes before seasoning to taste with salt and pepper.

Step 6

Peel and chop your potatoes into 2-inch pieces. Place in a cold pan of water and bring up to the boil. Cook for 15 minutes, by which time they should be tender.

Step 7

Drain over a colander in the sink and let them steam dry there for a minute or so. Return to your frying pan, then mash with a potato masher until smooth. Add your remaining harissa paste and season to taste with salt and pepper.

Step 8

Pour your lamb filling into a pie dish and top with your potato. Mark the surface with a fork, then bake for 25 minutes. Your top should be golden and your sauce bubbling around the edges.

Step 9

Serve up with a big pile of greens.