Spicy shepherd's pie

A spicy take on a traditional favourite

• Preparation: 25 mins
• Cooking: 70 mins

What you need:

• 500g 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
• 400ml lamb stock
• 1 tbs tomato puree
• 2 tbs Kikkoman Soy Sauce
• Black pepper
• 1 tsp cornflour mixed with cold water
• 500g maris piper potatoes, par boiled
• 20g unsalted butter
• 60ml milk
• 1 tbs Kikkoman Soy Sauce
• 100g cheddar cheese, grated

What you do:

1. Boil the peeled and diced potatoes until softened, mash, then add the butter and warmed milk, season with 1 tbs Kikkoman Soy Sauce and pepper.
2. 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 tbs Kikkoman Soy Sauce and a grinding of black pepper then add the cornflour mixture and stir until thickened.
3. 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 200c for 30 mins or until browned.

Cook's tip:

Leave out the chilli if you prefer

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy