Mexican Shepherds Pie

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 onion
• 1 yellow pepper
• 1 red pepper
• 500 g ground lamb
• 900 g king edward potatoes
• 40 g fajita seasoning mix (packet)
• 50 g butter
• 1 tablespoon tomato puree
• 250 g lamb stock
• taco shell
• 250 g salsa
• grated cheese

Recipe

• 1 coarsely chop the onion and peppers.
• 2 peel the potatoes and cut into small pieces (about the size of roast potatoes) and put to one side.
• 3 warm a pan on medium heat, add a little olive oil.
• 4 cook the onions for 5 minutes.
• 5 add the peppers and cook for a further 5 minutes.
• 6 remove the veg from the pan and put to one side.
• 7 in the same pan, turn the heat up high and brown the mince.
• 8 when the mince is browned through, stir in the onion and peppers and season with salt and pepper.
• 9 bring a large pan of water to the boil (boil the kettle to save time!).
• 10 stir in the fajita spice mix to the mince.
• 11 add the lamb stock a little at a time until it is completely incorporated.
• 12 stir in the tomato puree.
• 13 turn the heat down low, cover with lid and leave for 30 mins stirring occasionally.
• 14 add the potatoes to the pan of boiling water for 25 minutes.
• 15 preheat oven to 200°c.
• 16 drain the potatoes, return to the pan (off the heat) and cover with a clean teatowel.
• 17 add the butter to the potatoes and mash.
• 18 spread the mince evenly into an ovenproof dish, then cover evenly with the mash.
• 19 grate some cheese and lightly sprinkle on top of the mash.
• 20 cook in the oven for 15 minutes.
• 21 remove from the oven and sprinkle tacos, salsa and more grated cheese and return to the oven for 10 minutes.