Shepherd's Pie with Guajillo Sauce

Shepherd’s Pie with a Mexican twist. Just the way we like it. The guajillo sauce transforms into a creamy, fruity, almost sweet version of itself once cooked with the lamb and the vegetables. It also pairs beautifully with the duchess potatoes style mash for an indulgent and different but delicious version of this beloved pie. Absolutely a new favourite for us!


Shepherd’s Pie

-350g Lamb mince

-Guajillo Sauce (recipe below)

-Mash potatoes (recipe below)

-2 Carrots, diced

-½ Bell pepper, diced

-¼ cup frozen peas

-1 Heaped Tbsp tomato puree

-½ cup beef stock 

-Salt & pepper

-Olive oil

-Unsalted butter

1 Brown the lamb mince in about a tablespoon of olive oil and a little bit of butter. Season with a good shake of black pepper and a pinch of salt and cook for about 7 minutes.

2 Add the carrots and cook for 5 minutes. Add the pepper and peas and cook for 5 minutes more.

3 Add the beef stock and the tomato puree. Cook for 15 minutes without a lid on low heat.

4 Once most of the liquid has been absorbed, add the guajillo sauce. Stir and cook for 5 minutes. Taste and adjust seasoning with salt and pepper if needed.

5 Set oven to 180°C

6 Transfer the mince to an oven-safe dish and add dollops of the mashed potatoes on top. 

7 Bake in the oven for 20 minutes and then broil the Shepherd’s Pie for 10 minutes or until the top is golden brown. 


Guajillo Sauce

-1 ½ cup water

-2 Tomatoes

-3 Guajillo chillies

-1 Ancho chilli

-2 Garlic cloves

-¼ White onion

-1 tsp vegetable stock (powder) or salt to taste

1 Remove the stem from the chillies and remove the seeds. You can use scissors to open them lengthwise to do this. 

2 In a small saucepan, add the water and tomatoes and bring to a boil. Turn off the heat and add the guajillo and ancho chillies. Let them soak in the hot water with the tomatoes for 20 minutes. 

3 Blend the tomatoes, chillies, onion and garlic until smooth. Add the vegetable seasoning or salt and blend once more. 


Mashed potatoes

-300g Potatoes cut into chunks

-20g Unsalted butter

-2 Egg yolks

-Salt and pepper

1 In a saucepan, cover the potatoes with cold water and bring them to a boil. Cook for 20 - 25 minutes or until they are fully cooked. Drain and return to the pot.

2 Mash the potatoes together with the butter and the egg yolks. Season with salt and pepper


There are so many elements that come together in this dish. There's the richness from the guajillo sauce mixed with the lamb and the mashed potatoes, which are more like duchess potatoes that makes this pie absolutely beautiful. Even when it can be daunting to work with dried chillies, this is one of the easiest ways to incorporate them into dishes. There is no spiciness to the guajillo sauce at all but there is depth, richness and flavour that will make this a very special Shepherd's Pie with a Mexican twist. 




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