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.

The chilli

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.

The pie

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.