Chilli Con Carne Pie

Keifer Derrin of food blog shares his recipe for a Mexican influenced Chilli Con Carne Pie. Sounds odd but tastes delicious.

When I was first told the name of this dish, I bulked at the idea as I really didn’t like the sound of it. Chilli con carne pie, the thought of a delicious chilli covered in a pastry, just doesn’t sound right.

Well, I should have considered the quote, “don’t judge a book by it’s cover”. This is more of a Mexican shepherd pie, with the meat sauce being a chilli (of sorts) and the topping of mashed potato but with turmeric and coriander. I still think it’s an odd dish but surprisingly it works well and I have enjoyed it several times now. I served it with brussel sprouts, even though they are one of my least favourite veg, but it’s my other half’s favourite so I oblige – how wonderful am I?

For the mash
900g floury peeled potatoes (such as Maris Piper)
3tbsp hot semi skimmed milk
1 tsp ground turmeric
2tbsp fresh coriander chopped
For the filling
1 tbsp olive oil
1 onion, peeled and finely chopped
1 clove of garlic, crushed
250g beef mince
2 red chillies, de-seeded and finely chopped
1 tsp ground cumin
1 tbsp red pepper tapenade
400g tin chopped tomatoes
300ml vegetable stock
100g puy lentils
400g tin kidney beans, drained and rinsed
15g plain dark chocolate (yes really!)
Freshly ground black pepper
Heat the oil in a pan and add the onion and garlic and cook until soft. Add the mince and cook until the beef has changed colour. Then add the chilli and cumin and cook for about 1 minutes, stirring continuously.
Add the tapenade (if using). tinned tomatoes, stock, lentils, kidney beans, then bring to boil  and then simmer for 25-30 minutes. Stir in the chocolate and black pepper.
Meanwhile cut the potatoes into chunks, add to a pan of cold water and bring to the boil. Simmer for 20 minutes or until tender, drain and then add the turmeric, milk and coriander and mash all together.
Preheat the grill. Spoon the hot chilli beef into a gratin dish and spread the hot mashed potato roughly over the top, covering all of the chilli beef. Place under the grill for 5 minutes or until topping is crisp and golden brown.

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About Keifer Derrin

Having worked in IT for over 20 years, Keifer Derrin quit his job to do something new. Not claiming to be a Gordon, Heston or even a Delia, Keifer’s passion for all kinds of food includes trying out new recipes whether they take 10 minutes or 8 hours to prepare. He also enjoys eating out - anything from The Ledbury to Pizza Express and even a local greasy spoon! Keifer also does voluntary work for the Food Chain, a charity that supplies food, meals & nutritional education to people who are HIV+. Check out his food blog at
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