Chilli bean bake with soured cream mash

A comforting supper for a crowd that you can freeze ahead to save time on the night
PREP 20 mins
COOK 1 hrs 20 mins


  • calories 599
  • carbs 66
  • saturated fat 11
  • sugar 17
  • protein 37
  • fat 23
  • fibre 8
  • salt 1.92


2 onions, chopped
1 tbsp olive oil
2 tsp each ground cumin and dried thyme
2 tbsp mild chilli powder
1kg lean minced beef
2 x 400g can chopped tomatoes
2 x 400g can kidney beans, rinsed and drained
2 x 330g can sweetcorn, drained
3 mixed peppers, chopped into chunks
2 tbsp white or red wine vinegar
2 tbsp brown sugar
1 beef stock cube
1.8kg potatoes, chopped into large chunks
300ml pot soured cream
2 x small bunches chives, snipped
100g cheddar, grated


  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. 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. 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. 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.