Name Chilli Bean Cottage Pie


0.0/5 rating (0 votes)
  • Serves: 2
  • Complexity: advanced
  • kcal: 2 1/2 Sins on Green, 13 Sins on Original
  • Origin: Indian, Mexican
Chilli Bean Cottage Pie


  • Fry Light, for spraying
  • 1/2 onion, chopped
  • 1/4 tsp dried oregano
  • 1/4 tsp chilli powder
  • 198g/7 oz can chopped tomatoes
  • 198g/7 oz can red kidney beans, drained
  • 113g/4 oz swede, peeled
  • 113g/4 oz parsnips, peeled
  • 198g/7 oz potatoes, peeled
  • 2 tbsp skimmed milk
  • salt & ground black pepper
  • 28g/1 oz reduced fat cheddar cheese, grated

Spray a large non-stick saucepan with the Fry Light, add the onion and cook for 34 minutes. Stir in the oregano, chilli powder and tomatoes and cook for 10 minutes on a low heat. Add the kidney beans and cook for a further 10 minutes until the mixture is fairly thick. Transfer to an ovenproof dish. Meanwhile, cook the swede parsnips and potatoes in a large pan of boiling water for about 15-20 minutes until tender. Drain and mash with the milk. Season to taste and spread over the chilli bean mixture. Sprinkle with the cheese and place under a preheated hot grill for 2-3 minutes until golden brown.

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