Spicy shepherd’s pie

3 1 ratings

Total time 90 mins

90 mins preparation time

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.

Ingredients

4 portion(s)

500 g

lamb mince

onion, diced

large carrot, diced

stick celery, diced

cloves garlic, crushed

chilli, deseeded and finely diced

bay leaf

2 tsp

ground cumin

1 tsp

ground coriander

400 ml

lamb stock

1 tbsp

tomato puree

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

black pepper

1 tsp

cornflour mixed with cold water

500 g

maris piper potatoes, par boiled

20 g

unsalted butter

60 ml

milk

10 g

cheddar cheese, grated

Nutritional facts (per portion): 2177 kJ / 520 kcal

Preparation

Step 1

Boil the peeled and diced potatoes until softened, mash, then add the butter and warmed milk, season with 1 tbsp. soy sauce and pepper.

Step 2

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 tbsp. soy sauce and a grinding of black pepper then add the cornflour mixture and stir until thickened.

Step 3

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.

Recipe-ID: 463

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Boil the peeled and diced potatoes until softened, mash, then add the butter and warmed milk, season with 1 tbsp. soy sauce and pepper.

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!