John Whaite served up a tasty shepherd’s pie with sag aloo potatoes on Steph’s Packed Lunch.

The ingredients for the shepherd’s pie are: 50g unsalted butter, 4 whole cloves, 2tsp cumin seeds, ½ cinnamon stick, 2 dried bay leaves, 4 black peppercorns, 2 onions, peeled and very finely chopped, 1 carrot, peeled and very finely chopped, 40g ginger, peeled and finely grated, 4 garlic cloves, peeled and crushed, 1tbsp tomato puree, 1 litre fresh chicken stock, 1tbsp garam masala, 2 x 250g pouches cooked Puy lentils, 250g lamb mince and 250g frozen garden peas, defrosted.

For the sag aloo top: 1kg Desiree or other red-skinned potatoes, skin on and cut into 2.5cm cubes, 1tbsp sunflower oil, 50g unsalted butter, 1tsp cumin seeds, 1tsp ground turmeric, 1tsp black mustard seeds and 200g baby leaf spinach.

See recipes by John in his book titled: Comfort: Food to soothe the soul available from Amazon now.