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

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

Nutrition per serving

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

Ingredients

  • 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 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 Soy Sauce
  • 100g cheddar cheese, grated

Method

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.

We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information