Chilli Beef Shepherd's Pie
This hearty and flavorful Beef and Parsnip Chilli Bake is a comforting dish that combines savory minced beef with aromatic cumin, tender kidney beans, and tangy chopped tomatoes. Topped with a creamy parsnip mash and finished under the grill for a golden finish, this satisfying meal is sure to become a family favorite.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 518 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 18 grams fiber
- Protein Content: 39 grams protein
- Sodium Content: 1.48 milligram of sodium
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