Here’s a variation on two traditional recipes – chilli con carne and cottage pie – combine the two to give a mince base flavoured with chilli and a potato topping. This is an easy and inexpensive recipe, tasty and wholesome and great for a midweek meal served with some extra vegetables. The cheese adds extra flavour to the potato topping on this chilli cottage pie.
- 1 onion, chopped
- 1 tbsp oil
- 700g lean minced beef
- 2 tbsp tomato purée or ketchup
- 1 tbsp plain flour
- 250ml hot beef stock
- 400g can chopped tomatoes
- 2 tsp chilli powder
- 400g can baked beans or kidney beans
- To make the topping:
- 900g potatoes, peeled and cut into small pieces
- 25g butter
- 125g mature cheddar cheese, grated
Heat the oil in a large saucepan or deep sauté pan. Add the onion and fry until lightly browned.
Add the beef and fry until browned. Reduce the heat and add the tomato purée or ketchup and stir well.
Sprinkle on the flour and stir well, then pour on the stock and add the tomatoes and chilli powder.
Bring to the boil, then reduce the heat to simmer, cover and cook for 40 – 45 minutes until thickened.
Meanwhile cook the potatoes in boiling salted water for about 20 minutes until tender, then drain and add the butter and a little milk. Mash until smooth and lump free.
Preheat the oven to 190⁰C/376⁰F/Fan 170⁰C/Gas Mark 5.
Add the baked beans or kidney beans to the meat mixture and stir together well.
Spoon the meat mixture into an ovenproof dish and smooth it over evenly. Spoon the mashed potato on top of the meat and smooth it over.
Sprinkle the grated cheese over the potato topping and bake in the oven for 20 – 25 minutes until the pie is golden and crisp. Serve with green vegetables.
Minced lamb or Quorn can be used in this recipe.