Preparation time 20 minutes
Cooking time 1 hour 30 minutes
1. To make the spiced mince, heat a pan and add the lamb and cook for 5 minutes or until browned. You will not need any oil as the lamb has enough fat in it. Remove with a slotted spoon being very careful to drain the fat. You may be left with up to 3 tablespoons of fat in the pan so drain off until you have only about 2 teaspoons of fat. Add the onions, carrots and leek cook until soft. Add the garlic, chilli, ginger and curry powder and cook until aromatic. Then add the tomato puree and flour and simmer for 40 minutes until rich and thickened.
2. Meanwhile, tip the celeriac into a pan of cold water, bring to the boil, then cook for 10 minutes. Drain, season and mash with butter and milk.
3. Heat oven to 220°C. Place the meat sauce on the bottom and top with mash. Neaten up the tops with a fork, then bake for 25 - 30 minutes until golden and bubbling.
The best chefs on TV and over 6,000 recipes