Moroccan-Style Beef Cottage Pie With Sumac Carrots

Heat the oven to 220°C/200°C fan. Peel and chop the potatoes. Finely chop the onion and garlic. Dice half the carrots for the filling and cut the remaining carrots into batons for roasting.

Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Cook the onion and diced carrot for 4–5 minutes. Add the garlic and beef mince and cook until browned, breaking it up with a spoon. Stir in the tomato paste, cumin, coriander, paprika and cinnamon.

Pour in the beef stock, season with salt and black pepper and simmer for 12–15 minutes until rich and thick. Stir through the frozen peas for the final 2 minutes, then spoon the filling into an ovenproof baking dish.

Meanwhile, boil the potatoes in salted water for 12–15 minutes until tender. Drain well, then mash with the butter and milk until smooth. Season to taste and spread evenly over the beef filling, making ridges with a fork.

Toss the carrot batons with the remaining olive oil, sumac, salt and black pepper and spread on a baking tray. Bake the cottage pie and carrots for 20–25 minutes until the mash is golden and the carrots are tender and lightly caramelised.

Allow the cottage pie to rest for 5 minutes. Scatter with chopped parsley and serve generous portions with the hot sumac carrots alongside.