Shepherds Pie with Goats Cheese

After a long trip to IKEA on Sunday afternoon I decided to cook one of my mum's recipes. There's something very comforting about cooking a meal you're used to eating at home with your family. My version wasn't a patch on my mum's unforunately, as I put too much stock into the sauce and didn't have the time to let it reduce. Nevertheless, it's a great take on a traditional shepherds pie; the spices and goats cheese add a middle eastern flavour which works beautifully with the lamb.

Serves 4 - 6
500g lamb mince
1 sweet potato
1 large onion
2 sticks celery
2 carrots
1 courgette
Chopped fresh thyme & rosemary
1/4 tsp cinnamon
2 tsp ground coriander seeds
2 tsp cumin seeds
2 tsp paprika
Worcestershire sauce
2 tbsp tomato puree
Bouillion powder
1 tbsp Flour
850g potatoes
1 Capricorn goats cheese

Method:

1. Fry the lamb until lightly browned. Add the chopped onion, carrot and celery and fry for 10 minutes. Then add the chopped courgette and sweet potato, fry until soft. 
2. Add the flour, spices and herbs. Gradually add the stock, then add the puree, Worcestershire sauce and seasoning. Simmer for an hour until the sauce has thickened.
3. Meanwhile boil the potatoes for 20 minutes until soft. Drain and mash with a little milk and butter.
4. Put the meat into a dish and top with the mash and slices of goats cheese. Cook in the oven for 30 min and serve with winter greens.

Before:

After: