Chilli cottage pie Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

1 hr

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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
  • Milk
  • 125g mature cheddar cheese, grated

Method

  • 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.

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Minced lamb or Quorn can be used in this recipe.

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