Pinch of Nom Mexican chilli pie

Those shepherds have had a pie for centuries without anyone daring to mess with it. Pinch of Nom decided to mess with the shepherds! We added some Mexican flavours to this popular, traditionally British dish and came up with something extraordinary. With added spice, pepper and beans, this chilli pie recipe transforms into something else entirely and is sure to become a family favourite.

Pinch of Nom Mexican chilli pie
Pinch of Nom

PREP TIME 10 MINS

COOK TIME 1 HR 20 MINS

CALS PER SERVING 307

FREEZABLE AND GLUTEN FREE (USE A GF STOCK POT)

SERVES 8

low-calorie cooking spray
500g 5%-fat minced beef
1 courgette, chopped into 1cm (1/2in) dice
1 large red pepper, deseeded and chopped into 1cm (1/2in) pieces
2 garlic cloves, crushed
1 onion, roughly chopped
2 tbsp tomato purée
1 tbsp ground cumin
1-2 tsp chilli powder
pinch of dried chilli flakes
1 tsp dried oregano
390g tomato passata
400g tin chopped tomatoes
200g tinned sweetcorn, drained
390g tin mixed beans in chilli sauce (or 390g tin kidney beans in chilli sauce)
1 beef stock pot
sea salt and freshly ground black pepper
1kg potatoes, peeled and quartered

1.  Spray a saucepan with low-calorie cooking spray and place over a medium heat. Add the mince and fry until browned, breaking it up with a wooden spoon, then add the courgette, pepper, garlic and onion and cook for about 5 minutes until the vegetables start to soften. Stir in the tomato purée, cumin, chilli powder (to taste) and chilli flakes, mix and cook for another couple of minutes.

2. Add all of the other ingredients (except the potatoes), season to taste and leave to simmer over a low heat for 40 minutes.

3. Meanwhile, make the mashed potato topping by bringing a large saucepan of salted water to the boil. Add the potatoes and cook for 10-15 minutes until the potatoes are tender. Drain and mash until smooth and fluffy.

4. Preheat the oven to 180C/160C fan/gas 4.

5. When the chilli mix has finished simmering, transfer it to a large ovenproof dish. If you find there is too much liquid in the chilli mix, turn up the heat until the sauce is bubbling (stirring frequently to avoid it catching at the bottom) and let it reduce a little. Top the chilli mix with the mashed potato and roughen the surface with a fork.

6. Bake in the oven for about 40 minutes until the top is crisp and golden. Remove from the oven and serve.

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