Spicy shepherd’s pie

Crispy spring rolls with seafood filling 217 of 444 Fillet of Pork with Garlic & Mayonnaise Leek and Orange & Carrot Soy Sauce

Kikkoman Sauces 440

Category 431

Ingredient 398

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World Cuisines 137

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Winter Autumn Main courses Meat Vegetables Potatoes Naturally Brewed Soy Sauce

Preparation time: 1h 30 mins

Calorific value (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

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.