Name: Chilli con carne shepherd’s pie recipe
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 8
Ingredients: 20.00 ml olive oil; 1 brown onion, diced; 1kg beef mince; 2 cloves garlic, crushed; 1 red capsicum, diced; 2 tsp sweet paprika; 1 tsp ground cumin; 1/2 tsp ground chilli; 40.00 ml tomato paste; 400g tin diced tomatoes; 400g red kidney beans; 250.00 ml beef stock; 2 tsp sugar; 1600.00g potatoes, peeled and diced; 300.00ml sour cream; 125.00 ml grated tasty cheese

by Greer Worsley Last updated on 03/14/2023

Two of your favourites come together in this spicy and hearty chilli con carne shepherd’s pie. - Greer Worsley

Ingredients

1 tbsp olive oil
1 brown onion, diced
1kg beef mince
2 cloves garlic, crushed
1 red capsicum, diced
2 tsp sweet paprika
1 tsp ground cumin
1/2 tsp ground chilli
2 tbsp tomato paste
400g tin diced tomatoes
400g red kidney beans
1 cup beef stock
2 tsp sugar
800g potatoes, peeled and diced
150ml sour cream
800g potatoes, peeled and diced
150ml sour cream
1/2 cup grated tasty cheese

Method

Step 1

Heat oil in a large heavy-based saucepan. Cook onion for 4 minutes over gentle heat until starting to soften. Increase heat and add mince. Cook, stirring, until well browned. Add garlic, capsicum and spices and cook, stirring, for 1 minute. Stir through tomato paste, then tomatoes, kidney beans, stock and sugar. Season very well with salt and pepper. Bring to the boil then reduce heat, cover with a lid and simmer for 1 hour. Check for seasoning and add more salt, pepper and chilli if required.
Step 2

Meanwhile, boil potatoes until tender. Drain well, then mash with sour cream. Season well.
Step 3

Preheat oven to 180C conventional.
Step 4

Transfer chilli mixture to a large oven-proof baking dish. Dollop the mashed potato on top and spread out to cover the chilli. Use a fork to texture the top. Sprinkle over cheese . Bake for 30 minutes until golden and bubbling.