Chilli Con Carne Pie

Chilli Con Carne Pie

Serves 6

Core points per recipe: 3½

Points per serving: 5½

For the mash

900 g floury potatoes, such as Maris Piper, peeled

3 tbsp skimmed milk

1 tsp ground turmeric

2 tbsp chopped coriander

For the filling

1 tbsp olive oil

100 g Puy lentils

400 g kidney beans, drained and rinsed

15 g plain dark chocolate, roughly chopped (2pts)

Freshly ground black pepper

1 onion, peeled and finely chopped

1 clove garlic, peeled and crushed

250 g extra lean steak mince

2 red chillies, deseeded and finely chopped

1 tsp ground cumin

1 tbsp red pepper tapenade (1½pts)

400 g chopped tomatoes

300 ml vegetable stock

Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes. Turn up the heat, add the mince and cook, stirring, for 3 minutes or until browned. Stir in the chillies and cumin and cook for 1 minute.

Add the tapenade, chopped tomatoes, stock, lentils and kidney beans, then bring to the boil. Simmer for 25-30 minutes. Stir in the chocolate and season with black pepper.

Meanwhile for the mash, cut the potatoes into even-sized chunks, add to a pan of cold water and bring to the boil. Simmer for 20 minutes or until tender, then drain. Tip the potatoes back into the pan and mash over a low heat, stirring in the milk, turmeric and coriander. Season to taste.

Preheat the grill. Spoon the hot chilli beef into a gratin dish and spread the hot mashed potato roughly over the top. Place under the grill for 5 minutes or until the topping is crisp and golden brown.