Hot 'n spicy shepherd's pie

Recipe from: 1/21/1993 12:00:00 AM
Ingredients 22
Servings 4
Time 30-40 min

Ingredients

  • FILLING
  • 500
    g
    mince
  • 1
    onion, finely chopped
  • 3
    red or green chillies, seeded and finely chopped
  • 3
    cloves garlic, crushed
  • oil
  • 10
    ml
    mixed herbs
  • 7
    ml
    mild curry powder
  • 5
    ml
    ground ginger
  • 10
    ml
    cayenne pepper
  • 5
    ml
    sugar
  • 5
    ml
    grape vinegar
  • 410
    g
    baked beans in tomato sauce
  • 10
    ml
    tomato paste
  • 150
    ml
    chicken stock
  • salt and pepper to taste
  • TOPPING
  • 500
    g
    potatoes, skinned and boiled
  • 15
    ml
    margarine
  • 125
    ml
    milk
  • 2
    ml
    nutmeg
  • 2
    ml
    salt
 

Method

+/- 30 min
 
Preheat the oven to 180 ºC (350 ºF). Fry small quantities of the mince at a time till cooked and brown. Remove from the pan and set aside. Sauté the onion, chillies and garlic in a little oil till soft. Add all the seasonings and grape vinegar and stir-fry for a minute more. Add the mince and baked beans in tomato sauce, tomato paste and just enough stock to form a thick sauce. (The meat mixture should not be too runny.) Season to taste with salt and pepper. Simmer for a few minutes before turning mixture into an ovenproof dish. Mix all the ingredients for the topping and mash well with a potato masher. Spoon on top of the meat mixture and spread evenly. Sprinkle a little grated Cheddar cheese on top if desired, and bake for about 30 minutes or till the potato topping is lightly browned and the dish is heated through. Serve with salad, rice and chutney, if preferred. Serves 4.
 

Read more on: bake  |  beef
 

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