Chilli bean bake with soured cream mash

• onions↗2

  chopped

• olive oil↗1 tbsp tbsp
• ground cumin2 tsp tsp

  and dried thyme

• mild chilli powder2 tbsp tbsp
• lean minced beef↗1kg g
• canned chopped tomatoes2 x 400g g
• canned kidney beans↗2 x 400g g

  rinsed and drained

• canned sweetcorn↗2 x 330g g

  drained

• mixed peppers↗3

  chopped into chunks

• white or red wine vinegar2 tbsp tbsp
• brown sugar↗2 tbsp tbsp
• beef stock cube↗1
• potatoes↗1.8kg g

  chopped into large chunks

• soured cream300ml ml
• chives2x

  snipped

• cheddar↗100g

  grated

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.