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.
