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Chilli bean bake with soured cream mash

 


Method 1

Ingredients

2 onions

chopped

1 tbsp olive oil

2 tsp each ground cumin

and dried thyme

2 tbsp mild chilli powder

1kg lean minced beef

2 x 400g can chopped tomatoes

2 x 400g can kidney beans

rinsed and drained

2 x 330g can sweetcorn

drained

3 mixed peppers

chopped into chunks

2 tbsp white or red wine vinegar

2 tbsp brown sugar

1 beef stock cube

For the mash

1.8kg potatoes

chopped into large chunks

300ml pot soured cream

2x small bunches chives

snipped

100g cheddar

grated

step 1

Fry the onions in the oil in a large, deep saucepan until soft. Stir in the spices and cook for 2 mins, until fragrant. Crumble in the mince in batches and fry, breaking up with a wooden spoon, until all the meat is browned.

step 2

Stir in the chopped tomatoes, beans, sweetcorn, peppers, vinegar and sugar. Crumble in the stock cube, pour over 500ml water then bring to the boil. Cover and simmer for 20 mins, then uncover and simmer for 20 mins more until the mince and peppers are tender and saucy.

step 3

Meanwhile, make the mash. Boil the potatoes in lots of boiling salted water until tender, about 15 mins. Drain well, leaving in the colander to steam dry for 1 min, then tip back into the saucepan and mash with the soured cream. Season and stir in the chives.

step 4

When the chilli mince is done, pour into 1, 2 or individual ovenproof dishes. Spoon or pipe over the mash and scatter on the cheese. Cool completely if you’re freezing any at this stage, or if you want to eat straight away, heat the oven to 220C/ 200C fan/gas 7 and bake for 25-30 mins until bubbling and golden.

RECIPE TIPS

COOK FROM FROZEN

Cover with foil and

bake at 180C/160C

fan/gas 4 for 1 hr 45

mins. Remove the

foil, turn up the oven

to 220C/200C fan/

gas 7 and cook for

a further 30 mins

until piping hot in

the middle.

Or defrost

thoroughly, then

cook as per the

recipe, but add

an extra 10 mins

to the cooking time.

Method 2

🌶️ Chilli Bean Bake with Soured Cream Mash

🧂 Ingredients (serves 4):

For the Chilli Bean Bake:

Mixed beans (e.g. kidney, black, pinto) – 2 x 400g tins (drained & rinsed)

Chopped tomatoes – 1 x 400g tin

Red onion, finely chopped – 1

Garlic cloves, minced – 2

Red pepper, diced – 1

Tomato purée – 1 tbsp

Smoked paprika – 1 tsp

Ground cumin – 1 tsp

Chilli powder or flakes – to taste

Olive oil – 1 tbsp

Salt & black pepper – to taste

Grated cheddar (optional) – for topping

Fresh coriander – optional, for garnish

For the Soured Cream Mash:

Potatoes, peeled and chopped – 800g

Butter – 2 tbsp

Milk or cream – 50–100ml (adjust for texture)

Soured cream – 3–4 tbsp

Salt & white pepper – to taste

🧑‍🍳 Instructions:

1. Make the Chilli Bean Mix:

Heat oil in a large frying pan or saucepan.

Sauté onion and garlic for 2–3 mins until softened.

Add red pepper, smoked paprika, cumin, and chilli powder; cook for 1 min.

Stir in tomato purée, chopped tomatoes, and beans.

Simmer uncovered for 15–20 mins until thickened and rich. Season to taste.

2. Make the Soured Cream Mash:

Boil potatoes in salted water for 15–20 mins until soft.

Drain and mash with butter and milk.

Stir in soured cream and season with salt and white pepper to taste. Mix until smooth and creamy.

3. Assemble and Bake:

Preheat oven to 200°C / 180°C fan / 400°F.

Spoon the chilli bean mixture into a baking dish.

Spread the soured cream mash on top.

Sprinkle with grated cheese if using.

Bake for 20–25 mins until golden and bubbling.

4. Serve:

Garnish with fresh coriander or sliced spring onions.

Add a side salad, green veg, or tortilla chips if desired.

🧾 Optional Extras:

Add a handful of sweetcorn or grated carrot to the chilli.

Spice it up with a dash of hot sauce or chipotle paste.

For a vegan version: use plant-based sour cream and butter alternatives.



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