Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced (about 2 tsp/10g)
  • 1 lb (450g) ground lamb
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (or to taste)
  • 1 tsp dried oregano
  • 1 (14.5 oz) can diced tomatoes, undrained (400g)
  • 1 cup (240 ml) chicken broth
  • 1 (15 oz) can chickpeas, drained and rinsed (425g)
  • 1 cup frozen corn
  • 1 large potato, peeled and diced (about 1 cup/150g)
  • 1 red bell pepper, chopped (about 1 cup/150g)
  • Salt and black pepper to taste
  • 2 tbsp chopped cilantro (fresh coriander), for garnish
  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 large ripe plantain, peeled and chopped
  • 1/2 cup (120 ml) milk or cream
  • 4 tbsp (56g) unsalted butter
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)
  • avocado
  • sour cream

Instructions:

  1. Sauté onion and garlic in olive oil. Add lamb and brown. Drain excess fat. Stir in spices, tomatoes, broth, chickpeas, potato, red pepper and corn. Simmer until thickened. Season to taste.
  2. Boil potatoes and plantain until tender. Drain well. Mash with milk/cream, butter, salt, pepper, and nutmeg (if using) until smooth and creamy.
  3. Preheat oven to 375°F (190°C). Spread the lamb filling evenly in the baking dish. Top with the potato and plantain mash, spreading it evenly to the edges.
  4. Bake for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.
  5. Garnish with fresh cilantro. Let cool slightly before serving. Serve with avocado and sour cream.