Beef and Beans Cottage Pie
Serves 4
You will need:
400 grams lean beef mince
1 onion – chopped
1 clove garlic – crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon chilli flakes
420 gram can condensed tomato soup
400 gram can red kidney beans in water – drained
50 grams cheddar cheese – grated
800 grams potatoes
1 tablespoon butter
2 tablespoons milk
Method:
Cook the potatoes in lightly salted water until tender.
Drain well and mash. Mix through the butter and milk until light and creamy.
Preheat the oven to 200 degrees.
Heat a little oil in a deep frying pan. Add the onions and cook over a medium heat until beginning to soften.
Increase the heat, add the mince and garlic. Stirfry to brown the meat – breaking up the mince with a fork if necessary.
Stir in the cumin, coriander and chilli flakes.
Pour in the condensed tomato soup and add half a cup of water. Stir in the drained red kidney beans. Bring to the boil, reduce the heat and simmer for 20 minutes until the mince is cooked and the sauce has reduced.
Pour the mince mixture into an ovenproof dish. Top with the mashed potatoes and sprinkle over the grated cheese.
Bake for 20 to 25 minutes until potato topping is golden and the mince is hot.
Serve with green vegetables on the side.
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