A shepherd’s pie with a tasty twist! This chilli con carne with mashed potato dish is a family favourite that never fails to leave everyone full and satisfied. The spicy, bean-loaded chilli base will be sure to warm you up. Top it all off with the buttery, cloud-like mashed potato layer that’s oven-baked in under an hour, and you’ve got yourself the ultimate comfort food recipe for a chilly evening. 

 

Method:

1. Cook the potatoes in a large saucepan of salted boiling water until soft to the tip of a knife, 15-20 minutes.
2. Meanwhile, heat the oil in a large casserole dish set over moderate heat. Add the beef and a pinch of salt; cook until no longer pink, breaking it up with a wooden spoon, 4-5 minutes.
3. Add the onion, garlic, green chilli, and a pinch of salt and pepper to the beef; cook until the onion has softened, stirring occasionally, 4-5 minutes.
4. Stir in the spices and dried herbs. Continue to cook until fragrant, about 1 minute.
5. Stir in the tomatoes, kidney beans, sweetcorn, and stock. Bring to a boil and then reduce to a rapid simmer, cooking until slightly thickened, about 15 minutes.
6. When ready, drain the potatoes. Return them to the pan they were cooked in and add the butter, milk, and plenty of salt and pepper to taste; mash until smooth. Preheat the grill to hot.
7. When the chili con carne is ready, spoon it into a square or rectangular baking dish. Top with the mashed potato, spreading it out with a spoon.
8. Place the dish under the grill and cook until golden brown and crisp on top, 3-5 minutes, depending on the heat of your grill.
9. Carefully remove from the grill and let stand for a few minutes before serving.

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Ingredients:

• 1 kg | 6 1/2 cups floury potatoes, peeled and cut into even chunks
• 2 tbsp olive oil
• 500 g | 3 1/2 cups beef mince
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 green chilli, seeded and minced
• 2 tsp paprika
• 2 tsp ground cumin
• 1 tsp mild chilli powder

• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1 (400 g ) tin chopped tomatoes
• 1 (400 g) tin kidney beans, drained
• 1 (200 g) tin sweetcorn, drained
• 110 g | 1/2 cup butter, cubed
• 120 ml whole milk
• salt
• freshly ground black pepper