Chilli Bean Cottage Pie
Ingredients
- 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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