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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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Comments, questions and tips (45)

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Overall rating

A star rating of 4.5 out of 5.38 ratings

John Sadler

This is NOT a Shepherd's pie. It's a spicy Cottage Pie. You can only make a Shepherd's Pie from Lamb ( surprise, surprise ! )

timmychan123 avatar

timmychan123

Great piece of cooking I love it!

timmychan123 avatar

timmychan123

A star rating of 5 out of 5.

This recipe is great the beef really makes my day!

vancanwak

A star rating of 3 out of 5.

Ok recipe nothing special. Suggest using potatoes. Mashed parsnips are an acquired taste and odd texture. Oh and in answer to the question what is half a can, it’s half of the empty can the beans were in!

scotho

This is not a shepherds pie if it is using beef.

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