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Spicy shepherd's pie

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

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Kikkoman

Kikkoman

Kikkoman's world famous naturally brewed soy sauce is still made to the same traditional recipe created in Japan 300 years ago using just soybeans, wheat, salt and water to bring out the flavour of your dishes.

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