Place one tbsp. of oil in a large heavy-based casserole pot over a medium heat, add the lamb mince and season with salt and pepper (you may need to add an extra splash of oil if your meat is very lean). Once browned add the garlic, onions, carrots and celery and continue to sauté until they are soft but not coloured.

Add the Goldfish Brand Madras curry sauce to a jug with 400ml of hot stock and stir to combine. Pour into the casserole pot along with the tinned tomatoes and one sprig of rosemary. Leave to cook over a low heat for one hour, stirring from time to time to make sure it isn’t catching on the bottom.

In the meantime, preheat your oven to 180°C. Peel the sweet potatoes, regular potatoes and butternut squash. Cut the potatoes and sweet potatoes into medium-sized chunks. Spiralise the butternut squash and place in a mixing bowl.

Strip the needles from the rosemary and place in the same bowl as the butternut squash. Add the parmesan and a tbsp. of olive oil and toss together to combine.

Boil potatoes and once cooked, drain and mash with the butter until smooth. Season with salt and pepper to taste.

Spoon the lamb mixture into a suitable oven-proof dish. Top with the mashed potato and finish with a layer of butternut squash noodles. Place in the oven for 25-30 minutes until golden brown on top.

Serve and enjoy.