This chilli pie is comfort food to the max – rich beef chilli topped with mashed potato, what could be better?
This pie is like a mash up between a chilli con carne and a cottage pie. I made a tasty beef chilli, added a mashed potato layer and then topped that with some tortilla chips and cheese. That topping goes beautifully crisp in the oven and is what really makes this recipe great.
I’ve also added some soured cream into the mashed potato as another nod towards traditional chilli con carne. It works so well!
Why not serve this with The Best Nachos and Dips – yum!
Chilli Pie – The Ingredients
- The chilli – the chilli recipe is similar to my 4 Hour Slow Cooked Beef Chilli, but we cook it for less time. You can cook for longer if you like. If you can’t get hold of pancetta, you can use smoked bacon. I don’t like to use beans in my chilli, but of course you can add some if you want to.
- The mashed potato – use white potatoes – Maris piper work perfectly. The addition of soured cream makes them creamy and light, and you don’t need to add any other butter or milk.
- The nacho topping – use simple salted tortilla chips. I use cheddar for my cheesy topping but you could use mozzarella or any other melting cheese.
Chilli Pie
A rich beef chilli topped with mashed potato with soured cream and nachos.
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Ingredients
- 200 grams pancetta diced
- 1 onion
- 3 garlic cloves
- 500 grams beef mince
- 1 teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- 400 ml passata
- 1 red bell pepper
- 20 grams fresh coriander
- 1 kilograms white potatoes
- 100 ml soured cream
- 50 grams tortilla chips
- 50 grams cheddar cheese grated
Instructions
- Put the pancetta into a large pan and put in a medium heat. Cook for 3-4 minutes until golden.
- Peel and chop the onion and garlic. Add to the pan and cook for another minute. Add the beef mince and cook for five minutes until browned.
- Add the cinnamon and smoked paprika. Stir, then add the passata and 400 ml water. Turn the heat down to low and simmer for 60-90 minutes until thickened. Dice the red pepper and finely chop the coriander. Add to the chilli and turn off the heat.
- Meanwhile, peel the potatoes and chop into 1-2 inch chunks. Put in a saucepan and cover with cold water. Bring to the boil and cook for 25-30 minutes until very soft.
- Drain the potatoes and return to the pan. Add the soured cream and a pinch of salt and pepper. Mash until smooth.
- Preheat the oven to 180 degrees C.
- Put the chilli at the bottom of a large ovenproof dish. Top with the mashed potato and smooth it down until even. Crush the tortilla chips into small chunks and sprinkle evenly over the top, then add the cheese. Put in the oven for 30 minutes until golden and bubbling.
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