Middle Eastern shepherd's pie with pumpkin and green beans

1. Preheat the oven to 180°C.
2. Place a large heavy-based saucepan over medium–high heat. Add the oil, onion and garlic and cook, stirring, for 4–5 minutes until the onion begins to soften. Add the lamb mince and cook, stirring to break up the lumps, for 7–8 minutes until well browned. Add the ground spices, preserved lemon and sultanas and cook for 1 minute. Add the chicken stock, season to taste with salt and pepper and stir to combine. Reduce the heat to low, cover and simmer for 10 minutes, then remove the lid and simmer for a further 2–3 minutes until most of the stock has evaporated.
3. Meanwhile, boil or steam the pumpkin until just tender. Mash together with the extra cumin, cinnamon and chicken stock until smooth. 
4. Spray a 2 litre capacity ovenproof dish with cooking oil. Fill the dish with the mince mixture and spread the pumpkin mash on top. Bake for 30 minutes until the top is golden.
5. Meanwhile, boil or steam the green beans until tender. 
6. To serve, cut the pie into quarters and serve with green beans alongside.

TIP: For an extra flavour kick, add 1 1/2 tablespoons of a spice blend such as ras el hanout or za'atar with the other ground spices. If you're growing your own herbs, stir some chopped coriander and mint into the cooked mince.