Chilli bean bake with soured cream mash

Chilli bean bake with soured cream mash

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(11 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

Easy

Serves 10
A comforting supper for a crowd that you can freeze ahead to save time on the night

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal599
  • fat23g
  • saturates11g
  • carbs66g
  • sugars17g
  • fibre8g
  • protein37g
  • salt1.92g
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Ingredients

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 2 x 330g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 3 mixed peppers, chopped into chunks
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 300ml pot soured cream
  • 2 x small bunches chives, snipped
  • 100g cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

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.

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Comments, questions and tips

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mpenhaligon
14th May, 2011
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
13th Apr, 2011
5.05
Fab recipe. Will make again and again. Didn't include sweetcorn in mine and added extra chilli powder for more of a kick.
lizzafezza
10th Apr, 2011
5.05
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
22nd Mar, 2011
5.05
I made this with Quorn mince. Absolutely delicious and freezes/reheats beautifully. This one's becoming a regular.

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