Lucky Recipes
Mexican Style Shepherd's Pie
Cooking Time: 1hr
Difficulty: Easy!
Serves: 4-6
Ingredients
FOR THE TOPPING
• 5 large potatoes, peeled and roughly chopped
• 4 garlic cloves, peeled
• 50ml milk
• 100g butter
• pinch of sea salt
• pinch of white pepper
• pinch of grated nutmeg
• 2 tsp toasted cumin seeds
FOR THE FILLING
• 2 tbsp ground coriander
• 1 tsp ground allspice
• 3 tbsp tomato paste
• 2 tsp flaky sea salt
• 2 tsp cracked black pepper
• 1kg lamb mince
• ¼ cup canola oil, for frying
• ½ cup red wine
• 2 cups Calabacitas (search in our recipe tab)
• 2 large handfuls of spinach leaves (optional)
• handful of grated Parmesan
• ¼ cup toasted pumpkin seeds
• Lucky Taco Salsa Roja 100g
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Method
• For the topping, boil water in a saucepan and add potatoes and garlic. Boil for 20 minutes or until potatoes are soft.
• Drain pots. Add milk, butter, salt, white pepper, nutmeg and toasted cumin seeds, and stir to combine. Set aside.
• For the filling, place spices, tomato paste, salt, pepper and lamb mince in a large bowl and mix together.
• Place a large frying pan over high heat, add canola oil, then mince, and cook, stirring to break up, until mince turns brown. Make sure pan is on full heat, then add red wine. Stir well, then let it boil down until mixture is moist rather than wet.
• Add calabacitas and spinach (if using) and cook, stirring, for a further 2 minutes.
• Preheat oven to 180°C.
• Using a slotted spoon, transfer mince mixture to a large baking dish. Top with mash and spread evenly. Bake for 40 minutes. Sprinkle Parmesan on top of mash and return to oven for another 5 minutes.
• Remove from oven and top with toasted pumpkin seeds.
• Serve piping hot with a dollop of Lucky Taco Salsa Roja on the side.
