Chilli beef shepherd’s pie

The family favourite with a spicy kick and parsnip mash topping

  • Prep:5 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 518
  • fat 18g
  • saturates 6g
  • carbs 52g
  • sugars 22g
  • fibre 18g
  • protein 39g
  • salt 1.48g


  • 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
  • 1kg parsnips, peeled and chopped into chunks


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.


  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.

  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.

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