Chilli con carne cottage pie with mash recipe
- 2tbsp rapeseed or vegetable oil
- 1 medium onion, chopped
- 1 red pepper, seeded and chopped
- 2 garlic cloves, finely chopped
- 400g lean steak mince
- 1tbsp mild chilli powder
- 1 tsp ground cumin
- 1/2tsp paprika
- 400g plum tomatoes
- 200ml beef or chicken stock
- 1tbsp tomato purée
- 1/2tsp dried oregano
- 400g red kidney beans, rinsed and drained
- handful chopped flat leaf parsley
- 1kg potatoes, such as King Edward or Maris Piper, peeled
- good knob butter
- 5tbsp soured cream
- 25g grated cheddar
- 1/4tsp crushed dried chilli flakes
If you don't have mince, cut open some sausages instead
Each serving contains
of the reference intake
- Heat the oil in a large saucepan. Tip in the onion and fry for 6-8 minutes until softened and starting to colour. Now add in the pepper and garlic and fry for 2-3 minutes. Put in the mince and fry over a highish heat, breaking it up with a wooden spoon as you go until it is no longer raw looking. Stir in the chilli, cumin, paprika and fry for another minute.
- Add the tomatoes, stock, tomato purèe and oregano. Bring the mixture to a gentle simmer and let it bubble gently away, uncovered, for 25 minutes until thick and saucy, stirring occasionally. Mix in the kidney beans and allow to simmer for another 5 minutes. Stir in the parsley, then season to taste with salt and pepper. Leave to stand for the flavours to develop.
- Chop the potatoes into 5-6cm chunks and cook in boiling water for 12-15 minutes or until tender.
- Preheat the oven to gas 6, 200℃, fan 180℃. Drain the potatoes well and return to the pan to dry out briefly over a very low heat. Remove from the heat, put in the butter and soured cream and mash until smooth and creamy. Season to taste with salt and pepper. Spoon the chilli mix into a 1.8-2 litre ovenproof dish. Spoon over the mash, scatter over the cheese and chilli flakes (the pie can be chilled now for up to a day ahead.) Place on a baking sheet and bake for 25 minutes until the topping is golden and the filling bubbly. (Or if made ahead and chilled overnight, bake as above allowing 40-45 minutes.)
After you have assembled the pie and before baking it as above, let it get cool completely, then cover tightly with cling film and foil and freeze (for up to 6 weeks).
To serve, defrost overnight in the fridge then cook as above, for about 40-45 minutes, or until hot and bubbly.
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