Sichuan-style Shepherd’s Pie | Marion's Kitchen (2024)

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Sichuan-style Shepherd’s Pie

Ingredients

Steps

• 

  For the Sichuan meat sauce, heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic, onion and ginger and stir-fry for a couple of minutes. Add thedoubanjiang chilli bean paste and stir-fry for anothercouple of minutes. Then add the lamb and stir-fry until almost cooked.

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  Add the tomatoes, soy sauce, dark soy sauce, chicken stock and sugar. Stir until well combined. Reduce the heat to low and simmer, uncovered, for 20 minutes.

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  In the meantime, cook the potatoes in boiling salted water for 10-12 minutes or until tender and cooked through. Drain and place in a large bowl with the butter. Season with extra salt. Mash until smooth. Then stir through the cheese.

• 

  Preheat oven to 180C/356F.

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  Stir thecornflourmixture through the meat sauce. Simmer for another minute or until thickened slightly.

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  Spoon the meat sauce into individual cups or ramekins (each 1 cup capacity) or into one large 4-cup capacity casserole dish. Top with the cheesy mashed potato. Brush the potato with the egg yolk.

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  Bake in the oven for about 10 minutes or until the potato tops are golden.

• 

  Notes:

  – Douban jiang is a spicy fermented chilli bean paste. Find it at your Asian grocery store or search for it online.Alternatively, use Korean gochujang paste for a slightly different but still delicious flavour!

DinnerHoliday seasonLambWinter warmer

1.2kg(2.6lb)potatoes, peeled

100g(3.5 oz)butter

½ cup coarsely gratedcheese

1 egg yolk, whisked

Sichuan meat sauce:

2tbsp vegetable oil

6garlic cloves, finely chopped

1 onion, finely chopped

1tbsp finely chopped ginger

¼ cupdouban jiangchilli bean paste*

800g(1.7lb)lambmince

2largetomatoes, finely chopped

2tbsp soy sauce

2tsp dark soy sauce

1cup chicken stock

1 tsp sugar

1 tbspcornflour (cornstarch) mixed with 2tbspwater