Chilli bean bake with soured cream mash

Chilli bean bake with soured cream mash

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(10 ratings)

By

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Cooking time

Prep: 20 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Serves 10

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
599
protein
37g
carbs
66g
fat
23g
saturates
11g
fibre
8g
sugar
17g
salt
1.92g

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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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.

Recipe from Good Food magazine, April 2011

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Comments

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lvd85's picture

We liked it a lot! I added one tablespoon of cocoa powder and two tablespoons of tomato puree. In the end I didn't have enough mash to cover the whole dish (my fault, I think I spread it out too thick), so I froze a batch to eat with rice later.

otto45's picture

Lovel. My boyfriend with very little culninary skills made it with ease, tasted great, no chilli powder so used chilli flakes (1tbsp) instead, highly recommend, and loads left to freeze.

lk_quinn's picture
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I was a little disappointed with this recipe. A bit bland for me.

alisonl262's picture

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.

jeremy1971's picture
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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)

moon_goddess's picture
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Tasty, easy recipe. Made this in my slow cooker.

lemaid's picture

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.

angelabal1's picture

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

rhi4njones's picture
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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!

mpenhaligon's picture

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.

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

lizzafezza's picture
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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.

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

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