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
1 Tbsp. olive oil
1 onion, finely chopped
250 g lean beef mince
2 garlic cloves, crushed
1 tsp. ground cumin
1-2 tsp mild chilli powder
400 g tin black beans, drained and rinsed
400 g can chopped tomato
handful of coriander, roughly chopped
750 g sweet potatoes, peeled and chopped into 5cm pieces
75 low-fat soured cream
50 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
