Chili Con Carne Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1/2 lb ground beef, extra lean
• 2 red chilies, deseeded and chopped finely
• 1 teaspoon ground cumin
• 1 tablespoon red pepper tapenade
• 1 (14 1/2 ounce) can chopped tomatoes
• 1/2 pint vegetable stock
• 3 1/2 ounces puy lentils
• 1 (14 1/2 ounce) can red kidney beans, drained
• 1/2 ounce plain dark chocolate, roughly chopped
• salt, to taste
• pepper, to taste
• 2 lbs potatoes, peeled and cubed
• 3 tablespoons 1% low-fat milk
• 1 teaspoon turmeric
• 2 tablespoons cilantro, chopped

Recipe

• 1 fry the onion and garlic for about five minutes in a little olive oil over medium heat.
• 2 increase the heat and add the ground beef, stirring continuously until browned, about 5 minutes.
• 3 add the chilies and cumin and continue to fry for one minute.
• 4 mix in the chopped tomatoes, tapenade, stock, lentils and beans and bring to the boil, reduce heat and simmer for about 30 minutes.
• 5 stir in the chocolate and season with salt and pepper, if you feel it needs more heat you can add some chili powder or hot sauce.
• 6 while the chili is simmering, cook your potatoes until tender.
• 7 mash with the milk, turmeric and cilantro. season to taste.
• 8 place the chili into an ovenproof dish and top with the mash, without smoothing it down too much.
• 9 place under a preheated grill for 5-10 minutes until the top is golden brown and crisp.