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Spicy shepherd’s pie
Winter
Autumn
Main courses
Meat
Potatoes
Naturally Brewed Soy Sauce
Preparation time:
1h
30 mins
Calorific value (per portion):
2177 kJ / 520 kcal
Ingredients for 4 portions
- 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
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.
Used products in this recipe
Ingredients for 4 portions
- 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