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).
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Yields:
4
Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Cal/Serv:
517
Ingredients
2 Tbsp. vegetable oil
500 g lean lamb mince
1 medium onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
1 garlic clove, crushed
1 tsp. chilli powder
1 tsp. ground cumin
1 Tbsp. plain flour
1 Tbsp. tomato purée
100 ml red wine
1 Tbsp. Worcestershire sauce
250 ml beef or lamb stock
250 g sweet potatoes
300 g potatoes
1 Tbsp. milk
200 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
