Chilli con carne pie

You can make this chilli as hot or as mild as you like. The amount of meat is reduced and more beans have been added. The turmeric mash topping makes a good change from the traditional partner of rice.

Serves: 4-6

What you need:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 250g/9oz lean beef mince
• 2 red chillies, deseeded and finely chopped
• 1tsp ground cumin
• 1 x 500g jar Dolmio Organic Sauce for Bolognese
• 200ml/ 7floz vegetable stock or water
• 400g can green lentils, drained and rinsed
• 400g can kidney beans, rinsed and drained

For the mash:

• 900g/2lb white floury potatoes such as maris piper, peeled and cut into equal sized chunks
• 5tbsp hot milk
• 1tsp turmeric, optional

What you do:

1. Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes. Turn up the heat, add the mince and cook for 3 minutes or until browned.
2. Stir in the chillies, cumin and cook for 1 minute.
3. Stir in the Dolmio Organic Sauce for Bolognese, stock, lentils and beans. Bring to the boil, then simmer for 20-25 minutes. Season to taste.
4. Meanwhile, cook the potatoes in cold water, bring to the boil, simmer for 20 minutes or until tender.
5. Drain potatoes, tip back into pan and mash over a low heat. Stir in milk, turmeric and season to taste.
6. Pre-heat the grill.
7. Spoon the hot chilli into a gratin dish and spread the hot mash roughly over the top. Place under the grill for 5 -6 minutes or until golden and crispy on top.
8. Serve with a mixture of peas and pods - dwarf beans, sugar snap peas and garden peas.

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