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Gran Luchito Mexican Shepherd's Pie

Mexican Shepherd’s Pie With Gran Luchito Chipotle Chilli Paste

Brought to you by: Gran Luchito

Prep time:

Cook time:

Serves: 4

A Mexican shepherd is a pastor, so this is pastor’s pie really and it works really well. We highly recommend you try this one on a cold rainy night. Real comfort food with a gentle warming smoked chilli kick.

For more recipe ideas and inspiration visit http://gran.luchito.com/recipes-and-ideas.

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  • 500g lamb mince
  • 2 tsp Gran Luchito Smoked Chipotle Chilli Paste
  • 400g chopped tomatoes, tinned
  • 250ml vegetable stock, or lamb stock
  • 1½ kg potatoes
  • 100ml milk
  • 1 tsp plain flour
  • 1 onion
  • 2 carrots
  • 2 celery sticks
  • 2 cloves garlic
  • 1 handful fresh rosemary
  • 1 tbsp olive oil
  • 4 knobs butter


Step 1

Fry the lamb mince on a high heat until nicely browned (this will add to the flavour). Remove any fat with a spoon.

Step 2

Add the Gran Luchito Smoked Chipotle Paste and plain flour. Stir well.

Step 3

Roughly chop and stir in all the fresh veg apart from the potatoes (carrots, onion, garlic, celery) along with the rosemary (finely chopped).

Step 4

Reduce the heat and gently fry together for about 10 mins.

Step 5

Add the canned tomatoes, stock and seasoning.

Step 6

Bring to the boil and then simmer for about an hour (or longer if possible), stirring occasionally to prevent from catching at bottom.

Step 7

Meanwhile, prepare the mashed potato for the top. You've got a couple of options here: either chop the potatoes into evenly sized chunks and boil in salted water until tender, or bake whole potatoes until tender and remove from skins.

Step 8

Add milk, butter, salt & pepper and mash (make sure you get all lumps out).

Step 9

Preheat your oven to about 200C/390F.

Step 10

Assemble the pie with the lamb mix underneath the mashed potato topping. Add a few knobs of butter on top and put in the oven for about 25 mins. If you want the top really crispy, pop it under the grill afterwards (don’t let it burn).

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