Chilli con carne shepherd's pie
- 2 tsp olive oil
- 4 spring onions, thinly sliced
- 6 garlic cloves, crushed
- 1 large green pepper, seeded and chopped
- 300g lean minced lamb
- 1 tsp chilli powder
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 400g can chopped tomatoes
- 100ml lamb or beef stock, hot
- 400g can red kidney beans, drained and rinsed
- 750g floury potatoes, peeled and sliced
- 3 tbsp chopped fresh coriander
Prep:30min › Cook:15min › Ready in:45min
- Preheat the oven to 220°C (gas 7). Heat the oil in a large frying pan over a low heat. Add the spring onions and half the garlic and cook for 2 minutes, stirring frequently. Add the chopped pepper, increase the heat to medium and cook for 5 minutes, stirring until the pepper is just tender.
- Stir in the lamb, chilli powder, ground coriander and cumin and cook for 2–3 minutes, stirring occasionally to break up the meat, until it is no longer pink. Stir in the tomatoes with their juice, the stock and the kidney beans and bring to the boil. Reduce heat to a simmer, cover and cook for 15 minutes until the mixture is thick.
- Meanwhile, cook the potatoes with the remaining garlic in a pan of lightly salted boiling water for 10 minutes or until tender.
- Drain the potatoes, reserving 50ml of the cooking liquid. Return the potatoes and garlic to the pan with this liquid and crush them using a potato masher or a large fork. Stir in the chopped coriander.
- Spoon the lamb mixture into a deep pie dish, about 1.5 litre capacity. Spoon the crushed potatoes over the top. Bake for 15 minutes until golden. Serve hot.
This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.
*This dish can be made ahead, then simply baked for the final 15 minutes, or until heated through, before serving.
*You can use lean minced beef and alternative canned beans if preferred.