Runner beans with shallot butter
A special twist to the under-rated fresh flavoured runner bean - serve with 'A good steak and kidney pie'
Chilli beef shepherd's pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp olive oil
- 1 large onionchopped
- 2 tsp cumin seeds
- 500g pack lean minced beef
- 2 garlic clovescrushed
- 420g can kidney beanin chilli sauce
- 400g can chopped tomato
- 1kg parsnipspeeled and chopped into chunks
Nutrition: per serving
- kcal518
- fat18g
- saturates6g
- carbs52g
- sugars22g
- fibre18g
- protein39g
- salt1.48glow
Method
step 1
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.
step 2
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.
