Chilli beef shepherd's pie

Chilli beef shepherd's pie

  • Rating: 5 out of 5.37 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

The family favourite with a spicy kick and parsnip mash topping

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal518
fat18g
saturates6g
carbs52g
sugars22g
fibre18g
protein39g
low insalt1.48g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 5 out of 5.37 ratings
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