Chilli Beef and Lentil Pie
A tasty twist on the classic cottage pie, with a touch of heat from Baxter’s ‘Deli Inspired’ Chilli Beef with Lentils & Buckwheat soup and a crunchy tortilla topping.
Serves 4 – approx £1 per portion
Preparation time: 10 minutes
Cooking time: 30 – 35 minutes
2 tsp vegetable oil
1 x 300g pack extra lean minced beef
1 can Baxter’s ‘Deli Inspired’ Chilli Beef with Lentils & Buckwheat soup
1 x 450g pack ready made mashed potato
50g (2oz) tortilla chips, crushed
25g (1oz) cheddar cheese, grated
- Preheat the oven to 180ºC / gas mark 4 for a fan oven and 160ºC / gas mark 3 for a conventional oven. Heat the oil in a large non-stick frying pan, add the mince and cook for 6 – 8 minutes, stirring until the mince is browned. Meanwhile, heat through the mashed potato according to the pack instructions.
- Stir the soup into the mince and heat through. Transfer the mixture to 1 large or 4 individual ovenproof dishes. Use a fork and spoon to spread the potato over the top of the mince. Mix the tortilla chips and cheese together and scatter over the potato. Bake for 30 minutes or until the top is golden brown and crunchy. Serve hot with vegetables.
Tip: For speed, use ready-made mashed potato, but if you prefer, make the mashed potato from scratch.