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.
