Moroccan lamb cottage pie

Instructions

1. Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 4–5 minutes or until softened. Add garlic, ginger, cumin, paprika and allspice and cook, stirring, for 1 minute or until fragrant.
2. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add tomato paste and cook, stirring, for 1 minute. Add zucchini, stock and lentils and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until zucchini is tender. Transfer to a 1.5 litre (6-cup) capacity ovenproof dish.
3. Meanwhile, boil, steam or microwave celeriac bulb until tender. Drain. Mash in a large bowl. Spoon mash over lamb mixture and lightly spray with oil.
4. Preheat grill on high. Grill pie for 5 minutes or until light golden. Serve.