This fast and filling chilli is great served with rice or piled high onto a baked potato and dolloped with soured cream
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Spicy shepherd's pie for four
Cook the chilli using 200g chorizo. Peel and chop 750g floury potatoes, boil for 10 mins, then drain and mash with ½ tsp paprika, 1 crushed garlic clove, a splash milk and a little olive oil. Spoon the chilli into a baking dish, top with the mash and grill until golden.