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Spicy shepherd’s pie

Ingredients for 4 portions

Per portion: 2177 kJ / 520 kcal

  • 500 g 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
  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 400 ml lamb stock
  • 1 tbsp. tomato puree
  • 2 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
  • 1 tbsp. Kikkoman Soy Sauce
  • 100 g cheddar cheese, grated


Preparation time: 1h 30 mins

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