Name: Hot 'n spicy shepherd's pie
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 500.00 g beef mince; 1.00 onion finely chopped; 3.00 fresh chillies red or green, deseeded and finely chopped; 3.00 garlic cloves, crushed; oil; 10.00 ml mixed herbs; 7.00 ml curry powder mild; 5.00 ml ginger ground; 10.00 ml cayenne pepper; 5.00 ml sugar; 5.00 ml vinegar grape; 410.00 g baked beans in tomato sauce; 10.00 ml tomato paste; 150.00 ml stock chicken; salt and freshly ground black pepper to taste; 500.00 g potatoes skinned and boiled; 15.00 ml margarine; 125.00 ml milk; 2.00 ml nutmeg ground; 2.00 ml salt

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Ingredients (20)

FILLING

500.00 g	beef mince
1.00	onion — finely chopped
3.00	fresh chillies — red or green, deseeded and finely chopped
3.00	garlic — cloves, crushed
	oil
10.00 ml	mixed herbs
7.00 ml	curry powder — mild
5.00 ml	ginger — ground
10.00 ml	cayenne pepper
5.00 ml	sugar
5.00 ml	vinegar — grape
410.00 g	baked beans in tomato sauce
10.00 ml	tomato paste
150.00 ml	stock — chicken
	salt and freshly ground black pepper — to taste

TOPPING

500.00 g	potatoes — skinned and boiled
15.00 ml	margarine
125.00 ml	milk
2.00 ml	nutmeg — ground
2.00 ml	salt

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Method:

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.