350g tub fresh tomato and chilli sauce (we used Waitrose)
400g can kidney beans, rinsed and drained
400g can chickpeas, rinsed and drained
rice and natural yogurt, or jacket potatoes and soured cream, to serve
Spicy shepherd's pie for four
Cook the chilli using 200g chorizo. Peel
and chop 750g floury potatoes, boil for
10 mins, then drain and mash with ½ tsp
paprika, 1 crushed garlic clove, a splash
milk and a little olive oil. Spoon the chilli
into a baking dish, top with the mash and
grill until golden.
Dry-fry the chorizo for a few mins in a
non-stick frying pan until crisp. Carefully
pour off any fat from the pan, then tip in
the sauce and beans with 100ml water.
Bring to a simmer, cover, then lower the
heat and bubble for 10 mins. Spoon over
rice and serve with yogurt.