Spicy shepherd's pie

Spicy shepherd's pie

The addition of chilli to the lamb mince makes a spicy change to the family favourite shepherd's pie. Created for Kikkoman by TV chef Dean Edwards

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  • Serves4
  • Preparation Time20 mins
  • Cooking Time1 hour 10 mins

Nutrition per serving

  • Energy520 Kcals
  • Sugars5.6g
  • Fat29.9g
  • Saturated Fat16.1g
  • Salt3.9g


  • 500g lamb mince
  • 1 onion, diced
  • 1 large carrot, diced
  • 1 stick celery, diced
  • 2 cloves garlic, crushed
  • 1 chilli, deseeded and finely diced
  • 1 bay leaf
  • 2tsp ground cumin
  • 1 tsp ground coriander
  • 400ml lamb stock
  • 1 tbs tomato puree
  • 2 tbs Kikkoman Naturally Brewed Soy Sauce
  • Black pepper
  • 1 tsp cornflour mixed with cold water
  • 500g maris piper potatoes, par boiled
  • 20g unsalted butter
  • 60ml milk
  • 1 tbs Kikkoman Naturally Brewed Soy Sauce
  • 100g cheddar cheese, grated


Boil the peeled and diced potatoes until softened, mash, then add the butter and warmed milk, season with 1 tbs Kikkoman Soy Sauce and pepper.

In a large pan, fry the diced vegetables along with the garlic and chilli in a little oil for around 10 mins until softened. Add the spices and cook for a couple more mins. Meanwhile in batches brown the mince, add to the vegetables then add the stock and simmer for 10 mins, add 2 tbs Kikkoman Soy Sauce and a grinding of black pepper then add the cornflour mixture and stir until thickened.

Transfer into an ovenproof baking dish and top with the potato mash, texture with a fork then sprinkle over the grated cheese. Place in a preheated oven set at 200°c for 30 mins or until browned.

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