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 great against the spicy flavour).
Prep Time: 30 mins
Process Time: 1 hour 15 mins
Total Time: 1 hour 45 mins
Calories per Serving: 517
lean lamb mince
medium onion, finely chopped
stick celery, finely chopped
carrot, finely chopped
garlic clove, crushed
beef or lamb stock
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.
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.
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.
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.
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.
GH Tip: If you don't like lamb, simply replace with lean beef or pork mince.