If you don’t have kidney beans in chilli
sauce, just add a 400g can kidney
beans, drained, 50g chopped roasted peppers,
and 2 tsp mild chilli powder.
Heat the oil in a large frying pan, then
soften the onion with 1 tsp cumin for a
few mins. Push the onion to the edge of
the pan, add the beef, then brown well,
breaking up the lumps as you go. Add the
garlic, kidney beans, chopped tomatoes
and half a can of water, season and cover,
then simmer for 20 mins.
Meanwhile, cook the parsnips in boiling
salted water until tender, drain well, then
mash with some freshly milled black pepper
and a little salt. Heat the grill to high. Tip the
chilli mince into a large ovenproof dish,
spoon over the mash, scatter with the
remaining cumin seeds, then grill for
5 mins until golden.