Nisha Katona served up a tasty keema shepherd’s pie with a sweet potato topping on This Morning.

The ingredients for the topping are: 4 large sweet potatoes, peeled and boiled to soft or better still boiled in skin and peeled , 3 medium white floury potatoes, boiled , Knob of butter, A splash of whole milk, Salt and pepper.

For the keema: 80ml vegetable oil, 2 white onions, finely diced, 5cm of fresh root ginger, peeled and grated, 3 garlic cloves, minced, 500g lean lamb mince, 200g canned chopped tomatoes, 200g canned chickpeas, drained and rinsed, ¼ tsp ground turmeric, ¼ tsp chilli powder, 2 tsp ground cumin, 2 ¼ tsp garam masala, 1 tsp salt, 2 tsp sugar, 50g frozen peas, 1 large green chilli, deseeded and finely sliced and ½ small bunch of fresh coriander, roughly chopped.

See recipes by Nisha in her book titled: The Spice Tree: Indian Cooking Made Beautifully Simple available from Amazon now.