Few dishes say British comfort food quite like shepherd’s pie, a thrifty family favourite built on slow-cooked lamb and a bronzed mashed potato top. Yet many home cooks find the base short on depth, turning to soy, HP or Worcestershire sauce for a quick fix. Spice Kitchen founder and cookbook author Sanjay Aggarwal recommends a simpler lift: garam masala. “This hearty dish takes the traditional shepherd’s pie and gives it a little extra flavour with our signature Garam Masala,” he said.

The blend adds warmth, not heat, with coriander, cumin and clove notes that fuse with lamb’s sweetness, rounding acidity from tomato paste and amplifying the savoury flavour of the meat. And it's all in the absence of added salt that comes with using bottled condiments.

How to make shepherd's pie

In a pan, cook the lamb mince over medium heat until browned. Add the chopped onion, diced carrot, and minced garlic, sautéing until they soften.

Mix in the Garam Masala and tomato paste, and cook for two to three minutes to release their flavours.

Pour in the vegetable broth and add a handful of frozen peas, then simmer for 15-20 minutes until the sauce thickens and the vegetables are tender.

Meanwhile, boil the diced potatoes until tender, then drain and mash them with milk, butter, salt, and pepper.

Preheat the oven to 400°F (200°C).

Spread the lamb and vegetable mixture in a baking dish and cover with the mashed potatoes. Bake for 20 minutes or until the top is golden and crisp.

Let the shepherd's pie rest for 10 minutes while you steam your choice of vegetables.

Serve the pie garnished with fresh herbs at the centre of the table for sharing.