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
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.
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.
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.