This fiery beef hotpot is made using the same ingredients as a classic cottage pie but with the addition of creamy red-split lentils and smoky paprika. Serve with a tasty baked potato for a quick and easy midweek meal that the whole family will love.
Preheat the oven to gas 4, 180°C, fan 160°C. Put the potatoes on the oven shelf and cook for 40-45 minutes, or until soft when pierced with the point of a sharp knife.
Heat 1-2 tbsp olive oil in a large saucepan over a medium heat. Add the onion, carrot and celery and cook for 5 minutes until softened. Turn the heat up to medium/high, then add the beef and cook for 3-4 minutes until browned. Add the garlic, chilli powder and paprika and continue cooking for 1 minute. Add the tomato purée, lentils, tinned tomatoes and stock and stir well. Cover and bring to the boil, then reduce to a simmer. Uncover and cook for 30 minutes, or until the lentils are tender and most of the stock has evaporated.
To serve, cut a cross on top of the potato, squeeze the sides to fluff it up and spoon the chilli on top.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
This delicious recipe comes from food vloggers the Chiappa sisters and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.