Chilli bean bake with soured cream mash

Chilli bean bake with soured cream mash

A comforting supper for a crowd that you can freeze ahead to save time on the night

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 20 mins

Freezable

Method

  1. Fry the onions in the oil in a large, deep saucepan until soft. Stir in the spices and cook for 2 mins, until fragrant. Crumble in the mince in batches and fry, breaking up with a wooden spoon, until all the meat is browned.
  2. Stir in the chopped tomatoes, beans, sweetcorn, peppers, vinegar and sugar. Crumble in the stock cube, pour over 500ml water then bring to the boil. Cover and simmer for 20 mins, then uncover and simmer for 20 mins more until the mince and peppers are tender and saucy.
  3. Meanwhile, make the mash. Boil the potatoes in lots of boiling salted water until tender, about 15 mins. Drain well, leaving in the colander to steam dry for 1 min, then tip back into the saucepan and mash with the soured cream. Season and stir in the chives.
  4. When the chilli mince is done, pour into 1, 2 or individual ovenproof dishes. Spoon or pipe over the mash and scatter on the cheese. Cool completely if you're freezing any at this stage, or if you want to eat straight away, heat the oven to 220C/ 200C fan/gas 7 and bake for 25-30 mins until bubbling and golden.
Try

COOK FROM FROZEN

Cover with foil and bake at 180C/160C fan/gas 4 for 1 hr 45 mins. Remove the foil, turn up the oven to 220C/200C fan/ gas 7 and cook for a further 30 mins until piping hot in the middle. Or defrost thoroughly, then cook as per the recipe, but add an extra 10 mins to the cooking time.

PER SERVING

599 kcalories, protein 37g, carbohydrate 66g, fat 23 g, saturated fat 11g, fibre 8g, sugar 17g, salt 1.92 g

Recipe from Good Food magazine, April 2011.

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Latest comments and suggestions

  • Binder photo Mandinga

    22 March 2011

    Mandinga rated and commented on this recipe

    5 stars

    I made this with Quorn mince. Absolutely delicious and freezes/reheats beautifully. This one's becoming a regular.

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  • Binder photo Beth

    26 March 2011

    Beth rated this recipe

    5 stars

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  • Binder photo Lynsey

    10 April 2011

    Lynsey rated and commented on this recipe

    5 stars

    Great recipe, enjoyed by all the family and really easy too. I served in individual dishes so I could spice up the adult portions with extra chilli.

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  • Binder photo Cleaning Fairy

    13 April 2011

    Cleaning Fairy rated and commented on this recipe

    5 stars

    Fab recipe. Will make again and again. Didn't include sweetcorn in mine and added extra chilli powder for more of a kick.

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  • Binder photo Mo Pen

    14 May 2011

    Mo Pen commented on this recipe

    This is absolutely delicious and tastes just as good reheated after bring in the freezer. I used hot chilli powder to give it a bit more umph. You need a large pan to cook it in but quantities are easily halved. Definitely be making this again.

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  • Binder photo rhian

    12 September 2011

    rhian rated and commented on this recipe

    4 stars

    I made this last weekend and it was really easy and lovely!! even got my partner to eat sweetcorn which he doesnt really eat..and he enjoyed it too!

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  • Binder photo cyclepaff

    18 October 2011

    cyclepaff commented on this recipe

    Loved this recipe, a good winter treat. May add chick peas next time and leave out the sweetcorn.

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  • Binder photo Dee

    05 November 2011

    Dee commented on this recipe

    Really tasty chilli try adding a square of high cocoa chocolate to the sauce it adds depth to the flavour. Don't add too much though you don't want a chocolate flavour.

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  • Binder photo Moon Goddess

    20 December 2011

    Moon Goddess rated and commented on this recipe

    4 stars

    Tasty, easy recipe. Made this in my slow cooker.

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  • Binder photo Sarah

    07 July 2012

    Sarah rated and commented on this recipe

    5 stars

    Love love love this recipe, my Mum recommended this recipe and have cooked it loads. Freezes well too and even make it for my 15 month old son (minus the spices of course)

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  • Binder photo AlisonL324

    29 September 2012

    AlisonL324 commented on this recipe

    Haven't tried it yet as I was out, but my husband said it was absolutely lovely and one of the nicest meals he'd had in a long time! I only had hot chilli powder which might explain why my 3 year old son told his Dad that mince and tatties made my tongue itchy! Will definitely make it again.

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  • Binder photo MrsDrink

    05 December 2012

    MrsDrink rated this recipe

    5 stars

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  • Binder photo JoCampbell

    02 January 2013

    JoCampbell rated this recipe

    5 stars

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  • Binder photo Matilda

    26 February 2013

    Matilda rated and commented on this recipe

    5 stars

    I was a little disappointed with this recipe. A bit bland for me.

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Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 20 mins

Freezable

Ingredients

  • 2 onions , chopped
  • 1 tbsp olive oil
  • 2 tsp each ground cumin and dried thyme
  • 2 tbsp mild chilli powder
  • 1kg lean minced beef
  • 2 x 400g can chopped tomatoes
  • 2 x 400g can kidney beans , rinsed and drained
  • 2 x 330g can sweetcorn , drained
  • 3 mixed peppers , chopped into chunks
  • 2 tbsp white or red wine vinegar
  • 2 tbsp brown sugar
  • 1 beef stock cube

FOR THE MASH

  • 1.8kg potatoes , chopped into large chunks
  • 300ml pot soured cream
  • 2 x small bunches chives , snipped
  • 100g cheddar , grated
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PER SERVING

599 kcalories, protein 37g, carbohydrate 66g, fat 23 g, saturated fat 11g, fibre 8g, sugar 17g, salt 1.92 g

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