Mexican Shepard’s Pie

Serves 4

Gluten free, Nut free

Preparation Time 20 minutes

Cooking Time 25 minutes

Personal Note – It is a favourite dish of mine because it’s got a lovely fresh taste with the lime and chillies, whilst the polenta makes it lighter than the traditional Sheppard’s pie which has potato. It’s also great to cook up in a large batch and then freeze portions. My wife and I like to try new recipes, especially those that use fresh ingredients. We’re also keen to try and eat healthy whilst still doing dishes that our two young girls will enjoy!

Tips – Always use fresh chillies and limes. Any cheese will work but the stronger the flavour cheese the better! Cook a big batch and then freeze in portions. You can bulk it out with any vegetables that are sitting around in the fridge or swap them for the kidney beans.

  • 120g instant polenta
  • 1 egg
  • 450ml skimmed milk
  • 120g cheese, grated (cheddar or parmesan)
  • 4 tablespoon fresh coriander, chopped
  • 1 tablespoon vegetable oil
  • 2 red onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 fresh red chillies, finely chopped
  • 350g beef mince
  • 400g canned diced tomatoes
  • 2 tablespoons tomato puree
  • 420g red kidney beans, drained and rinsed
  • 250ml vegetable stock
  • 1 lime, zest grated and juiced
  • salt and pepper
  1. Mix together polenta, egg, milk, cheese and half the coriander. Season with salt and pepper then leave to stand for 20 minutes to allow the polenta to swell.
  2. Heat oil in a large pan and fry onions and garlic for 4 minutes, stirring until slightly soft. Add half the chopped chillies, beef mince, tomatoes, tomato puree, red kidney beans, vegetable stock, lime zest, lime juice and remaining coriander.
  3. Bring to the boil and the simmer for 15 minutes or until the mixture has thickened. Season and then pour the mixture into an oven proof dish.
  4. Pre-heat grill to high. Stir the remaining chillies into the polenta mixture and then spoon over the mince mixture to cover. Grill for 5 minutes or until golden.
  5. Sprinkle more cheese on top just as you serve.
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