Name: Chilli beef shepherd's pie
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: British
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 bean in chilli sauce; 400g can chopped tomato; 1kg parsnips peeled and chopped into chunks

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Chilli beef shepherd's pie

Chilli beef shepherd's pie

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.5 out of 5.39 ratingsRate

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The family favourite with a spicy kick and parsnip mash topping

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A star rating of 4.1 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tsp olive oil
1 large onion

chopped
2 tsp cumin seeds
500g pack lean minced beef
2 garlic cloves

crushed
420g can kidney bean

in chilli sauce
400g can chopped tomato
1kg parsnips

peeled and chopped into chunks

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Nutrition: per serving

kcal518
fat18g
saturates6g
carbs52g
sugars22g
fibre18g
protein39g
salt1.48g

low

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.

Recipe from Good Food magazine, November 2008

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A star rating of 4.5 out of 5.39 ratings

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