We've turned the classic shepherd's pie into a spicy version for those who love a bit of heat.
Chilli powder and cumin give this delicious recipe a tasty spiced hit and we've paired it with a sweet potato mash topping for added nutritional value (plus the sweetness of the mash works really well against the spicy flavour).
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Cal/Serv:
517
Ingredients
2Tbsp.
vegetable oil
500g
lean lamb mince
1
medium onion, finely chopped
1
stick celery, finely chopped
1
carrot, finely chopped
1
garlic clove, crushed
1tsp.
chilli powder
1tsp.
ground cumin
1Tbsp.
plain flour
1Tbsp.
tomato purée
100ml
red wine
1Tbsp.
Worcestershire sauce
250ml
beef or lamb stock
250g
sweet potatoes
300g
potatoes
1Tbsp.
milk
200g
frozen peas
Directions
Step 1
Heat 1tbsp of the oil in a large pan over high heat. Fry mince until browned (in batches, if needed). Transfer to a large bowl, leaving any oil behind.
Step 2
Lower heat and gently fry onion, celery and carrot in the empty pan for 10min until softened. Add the garlic, chilli, cumin and flour, and cook for 1min. Return mince to the pan with the tomato purée, red wine, Worcestershire sauce, stock and some seasoning. Bring to the boil, then simmer until thickened, about 10-15mins.
Step 3
Meanwhile, peel and chop potatoes into large chunks. Bring a large pan of salted water to the boil and bubble potatoes for 15-20min until tender. Drain and leave to steam in the colander for 5min.
Step 4
Preheat oven to 200°C (180°C fan) mark 6. Mash potatoes with the milk, remaining oil and plenty of seasoning. Add peas to the mince mixture, check seasoning, then empty into a rough 1.8 litre ovenproof dish.
Step 5
Top with the mash, adding texture with a fork or palette knife. Cook in the oven for 40-45min or until mash is lightly golden and crispy, and lamb is piping hot. Serve with a green salad.
If you don't like lamb, simply replace with lean beef or pork mince.
If you're looking for more shepherd's pie recipes, we have our classic recipe, as well as a completely vegan version which we promise tastes just as good as the original recipe.
For a cheaty shortcut, instead of making your own sweet potato mash, buy some shop-bought mash and top your pie with that instead.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
