We've given the classic chilli con carne a twist in this rich, winter-ready cottage pie. Beef mince and black beans are simmered in a medley of spices, then topped with a velvety layer of golden sweet potatoes and tangy feta cheese. Bake until golden and serve with a fresh salad for a quick and nutritious family supper.
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Yields:
4
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Cal/Serv:
449
Ingredients
1Tbsp.
olive oil
1
onion, finely chopped
250g
lean beef mince
2
garlic cloves, crushed
1tsp.
ground cumin
1-2 tsp mild chilli powder
400g
tin black beans, drained and rinsed
400g
can chopped tomato
handful of coriander, roughly chopped
750g
sweet potatoes, peeled and chopped into 5cm pieces
75
low-fat soured cream
50g
feta cheese
Directions
Step 1
In a large pan, heat the oil and fry the onion for 5-8min, until soft. Add the beef and fry for 5min, until browned, breaking it up with a spoon every now and again. Stir in the garlic and spices and cook for 1min.
Step 2
Add the beans and tomatoes, bring to the boil and simmer for 10min, until thickened. Stir in the coriander.
Step 3
Meanwhile, cook the sweet potatoes in a large pan of boiling water for about 15min until completely tender. Drain well, then mash, stir in the soured cream and season well. Preheat grill to high.
Step 4
Transfer the beef mixture to a rough 6 litre ovenproof dish, top with the mash and crumble over the feta cheese. Grill until the cheese begins to turn golden. Serve immediately.
Freeze ahead
Assemble the pie in 4 but don’t grill. Cool, wrap well and freeze for up to 3 months. To serve, defrost in fridge and reheat in an oven preheated to 180ºC (160ºC fan) mark 4 until piping hot.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
