Chilli beef shepherd's pie

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Good Food

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1. Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin for a few mins. Push the onion to the edge of the pan, add the beef, then brown well, breaking up the lumps as you go. Add the garlic, kidney beans, chopped tomatoes and half a can of water, season and cover, then simmer for 20 mins.
2. Meanwhile, cook the parsnips in boiling salted water until tender, drain well, then mash with some freshly milled black pepper and a little salt. Heat the grill to high. Tip the chilli mince into a large ovenproof dish, spoon over the mash, scatter with the remaining cumin seeds, then grill for 5 mins until golden.

Tip

If you don't have kidney beans in chilli sauce, just add a 400g can kidney beans, drained, 50g chopped roasted peppers, and 2 tsp mild chilli powder.

PER SERVING

518 kcalories, protein 39g, carbohydrate 52g, fat 18 g, saturated fat 6g, fibre 18g, salt 1.48 g

Latest comments and suggestions

• Robyn

  30 October 2008

  Robyn commented on this recipe

  Looks very tasty- but surely this is cottage pie seeing that its made with beef? Shepards pie is with lamb....

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• JOOLES

  30 October 2008

  JOOLES commented on this recipe

  Good point Robyn, sounds yum tho, will give this a go!!!!

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• sarahdarah

  30 October 2008

  sarahdarah rated this recipe

  

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• KEL'S RECIPE

  04 November 2008

  KEL'S RECIPE rated and commented on this recipe

  

  This was so nice & really easy to make! I don't think it needs the water but still really nice with it! When it came to putting it together I found there wasn't enough mash for the amount of mince so just served the mash on the side. Really filling and such a good idea, will definately be trying this again!!!

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• Karen Hill

  10 November 2008

  Karen Hill rated this recipe

  

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• Constance

  20 November 2008

  Constance rated and commented on this recipe

  

  Delicious! It's basically Chilli con Carne so if you have a favourite recipe for that try it this way, I've made it with a sweet potato topping too. It's a great Friday night supper after the pub! Yummy!

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• Beth

  24 November 2008

  Beth rated and commented on this recipe

  

  Really good. I grated some cheese on top as well.

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• fiona

  08 December 2008

  fiona rated and commented on this recipe

  

  I liked this, although I felt that parsnip became the dominant flavour because of the mash. If I were to do this again, I would either make the mash with half parsnip/half potato, or just use all potato mash.

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• Tanyabk

  16 December 2008

  Tanyabk rated this recipe

  

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• Paula

  04 January 2009

  Paula commented on this recipe

  Great recipe - easy to make and all the family loved it (including the kids!) The parsnips added a nice twist and I'm sure it wouldn't have been so tasty had it been made with mashed potato. Will definitely be making this again.

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• Penyfai

  24 January 2009

  Penyfai commented on this recipe

  My dinner guests were very impressed by this. I used my favourite chill con carne recipe by Good Food, but then added the topping and put it under the grill. It took a little longer this way, but was definitely worth it. It easily served up 4 portions, could probably stretch to 6 though if served with some nice vegetables.

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• Jo

  18 March 2009

  Jo rated and commented on this recipe

  

  Very tasty but found rather too many parsnips but it may have been that I didn't have the dish - have now bought one! The next day there was quite alot left over. So was considering options and decided on sort of burgers - mashed all that was left together moulded mixture into burger shapes topped with slice of tomato and parm and baked in oven - delicious!!

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• Kerry

  20 March 2009

  Kerry rated and commented on this recipe

  

  I made this for dinner with friends last night and it was enjoyed by all. I used mashed potato for the topping though as I had no parsnips. I may use half potato / half parsnip next time though. I will probably leave the water out next time also. I've had the leftovers for lunch today. Lovely!

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• Mag

  23 April 2009

  Mag rated and commented on this recipe

  

  Really tasty comfort food recipe - loved it and will make again

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• Kelly

  07 May 2009

  Kelly rated and commented on this recipe

  

  this is so good! i used ground cumin (as didn't have the seeds), left out the beans, but added dried chilli flakes & used a mix of 1/2 sweet potato & 1/2 potato for topping (our sweet pots in south africa are white, not orange). oh, and topped with grated cheese before grilling. sure to become a regular!

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• yummie

  04 September 2009

  yummie commented on this recipe

  I love the white sweet potatoes kelly, so much nicer than the orange kind :))))

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http://www.bbcgoodfood.com/recipes/8096/

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Ingredients

• 2 tsp olive oil
• 1 large onion , chopped
• 2 tsp cumin seeds
• 500g pack lean minced beef
• 2 garlic cloves , crushed
• 420g can kidney beans in chilli sauce
• 400g can chopped tomatoes
• 1kg parsnips , peeled and chopped into chunks

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Ingredients

• 2 tsp olive oil
• 1 large onion , chopped
• 2 tsp cumin seeds
• 500g pack lean minced beef
• 2 garlic cloves , crushed
• 420g can kidney beans in chilli sauce
• 400g can chopped tomatoes
• 1kg parsnips , peeled and chopped into chunks

PER SERVING

518 kcalories, protein 39g, carbohydrate 52g, fat 18 g, saturated fat 6g, fibre 18g, salt 1.48 g

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