- 1 tbsp cumin seed
- 300g jar hot salsa
- 500g pack lean minced beef
- 1 beef stock cube
- 400g can red kidney beans
For the potato topping
- 1kg potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g mature cheddar, grated
- 50g cheese-flavoured tortilla chip
Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.
Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese – take care that the tortillas don’t burn.
There’s no need to drain the kidney beans for this recipe – as well as adding extra liquid, the starchy juice will help to thicken the texture of the meat. If you’re making this ahead, reheat in the oven for 40 minutes, then top with the cheese and tortillas, and bake for 10 minutes more.