This is the FiveGeeks versions of shepherd's pie: beef chilli topped with crumbled white potatoes (mashing is too messy) and cheese. Chilli Pie is a great meal if you want something that you can cook and put the remainder in the fridge to eat tomorrow; it reheats very well in the microwave, even after freezing.
Makes about ten portions.
- 250g smoked streaky bacon
- 4 large onions
- 1 red chilli pepper
- 4 green chilli peppers (adjust to taste; this produces a chilli that I'd describe as being of moderate heat, and most people would probably think very hot)
- 6 cloves of garlic
- 1kg minced beef (not
steak mince; you want some fat to give flavour to the potatoes)
- 4tsp dried oregano
- 3tsp ground cumin
- 3tsp cumin seeds
- 2tsp ground coriander
- 4tsp paprika (
a lot of paprika; you can sprinkle some on top too)
- 1tsp smoked paprika
- 2 beef stock cubes
- Lots of ground black pepper
- 2 tins chopped tomatoes
- Half a tube of tomato puree
- A bunch of fresh coriander, about half an inch diameter at the stalks
Fry the bacon over a medium-high heat until the fat's been released and any water has boiled off.
Dice half the onions and cut the other half into strips. Add to pan. Cut the chilli peppers into small strips (keeping the seeds). Add to pan. Peel the garlic and crush it into the pan. Cook until the onions are starting to go translucent; you can add a little olive oil if necessary.
Add the beef, stock cubes, herbs and spices, stir vigorously to break up the beef, and cook until the beef is showing no visible pink. Add the tomatoes and tomato puree; chop the fresh coriander into the pan; stir well, and cook for at least 15 minutes.
- 2kg floury white potatoes
- grated cheddar cheese
- pepper sauce (e.g. Tabasco)
Slice the potatoes, and cook them until crumbly but not mushy (I use a pressure cooker).
Preheat the oven to 180°C. Pour the chilli into a deep baking tin and top with the potatoes. Scatter the cheddar cheese and pepper sauce over the top. Cook in the oven until the cheese is starting to brown.