Chilli beef shepherd's pie
Prep:
5 mins
Cook:
40 mins
2 tsp olive oil
1 large onion, chopped
2 tsp cumin seeds
500g pack lean minced beef
2 garlic cloves, crushed
420g can kidney beans in chilli sauce
400g can chopped tomatoes
500g potatoes , peeled and chopped into chunks
500gg parsnips, peeled and chopped into chunks
In a large frying pan, heat the oil and tip in the onion with 1 tsp cumin for a few mins. Add the beef and fry until well browned, stirring to break up any lumps. Add the garlic, kidney beans, chopped tomatoes and about about 100ml of water. Add salt and pepper and then simmer for 20 mins.
Meanwhile, cook the parsnips and potatoes together in boiling salted water until tender, drain well, then mash. Season well. Preheat the oven to 170°C. Add the chilli mince to a large ovenproof dish, add spoonfuls of mash, scatter with the remaining cumin seeds and place in the oven to bake for 20 minutes.
Serves
4
Preparation Time
5 minutes
Cooking Time
40 minutes
Main ingredients
Beef, Vegetables
Recipe Type
Dinner, Budget, Easy, Family Dinners, Quick Meals, One Pot, Pies
Special Info
Gluten free
Level of Difficulty
Easy
