- 2 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 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 bean, rinsed and drained
- 2 x 330g can sweetcorn, drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 3 mixed pepper, chopped into chunks
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 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
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 300ml pot soured cream
- 2 x small bunches chives, snipped
- 100g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
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.
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.
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.
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.
Cook from frozenCover 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.