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Nutrition Facts
Serving Size 1 (517g) Recipe makes 4 servings The following items or measurements are not included below: kidney beans in chili sauce
Calories 467
Calories from Fat 143		(30%)
Amount Per Serving		%DV
	Total Fat 16.0g	24%
	Saturated Fat 5.6g	27%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.8g
Cholesterol 81mg		27%
Sodium 115mg		4%
Potassium 1654mg		47%
Total Carbohydrate 53.6g		17%
	Dietary Fiber 14.1g	56%
	Sugars 16.3g
Protein 29.5g		59%
detailed view... how is this calculated?

Chili Beef Cottage Pie

Recipe #333760 | 35 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Noo
Oct 28, 2008

A really easy family mid week meal that can be on the table in about 30 minutes. You can use any ratio of potato to parsnip or all potato or all parsnip for the topping. If you can't find kidney beans in chili sauce, just add 2 tsp of chili powder and 50g chopped roasted peppers instead. This isn't over spicy, making it fine for the younger members of the family. This can be made ahead of time and heated in the oven for about 30-40 minutes.

SERVES 4 (change servings and units)

Ingredients

2 teaspoons olive oil
1 large onion, chopped
2 teaspoons cumin seeds
500 g lean ground beef
2 garlic cloves, crushed
420 g kidney beans in chili sauce
400 g chopped tomatoes
1 kg parsnip or potato, peeled and chopped into chunks

Directions

1
Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin seed for a few minutes. Push the onion to the edge of the pan, add the beef, then brown well, breaking up any lumps.
2
Add the garlic, beans, tomatoes and half a can of water. Season and cover. Simmer for 20 minutes.
3
Cook the parsnip and potato in boiling salted water until soft. Drain and mash with some salt and pepper.
4
Tip the mince mixture into a large ovenproof dish, spoon over the mash, scatter with remaining cumin seed and grill for 5 minutes or until golden.

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Featured Reviews for This Recipe

From: bmcnichol

On Nov 22, 2009

Good and easy to make. I used cumin powder as I didn't have cumin seeds but followed the rest of the recipe as written.

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From: Sam #3

On Oct 25, 2009

ooooh love anything with a Mexican flair! I used cumin powder as that's what I had on hand. I skipped on the tomatoes cause my DH stole the ones I had out for this for sandwiches lol My DD dubbed this totally awesome!

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From: JustJanS

On Jun 7, 2009

This was good thanks Noo. We don't get kidney beans in Chilli sauce, so I drained my beans and added in about 3/4 cup of a spicy salsa. That worked well. I only used potatoes and as they cooked up very dry, I added in some butter and sour cream. I plan to make this at work next week, but will alter and up the spices a bit.

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From: Sara 76

On May 1, 2009

We had this for dinner tonight and really loved it! i did make a few very minor alterations, but stuck to the basic idea of your recipe. With the chili, I used ground cumin, as that was all I had. I couldn't get kidney beans in chili sauce, so I did as you suggested and used a can of regular beans, and added the roasted capsicum, and I added 2 tspn of chili flakes instead of chili powder. I used a can of chopped tomatoes with roasted capsicum, and I added a can of condensed tomato soup to make it a little saucier. With th epotato, I mashed them with milk and butter, and added 2 eggs, which I beat in with an electric hand mixer. I topped it it with grated cheese, chili flakes, and ground cumin. I assembled it all before we went to the cinema, and popped it in the fridge til we came home. When we were ready to eat, I baked it at 180C for about 30 minutes. [Made for PRMR] ******************************* EDIT: We had the leftovers tonight, and the flavours are even more wonderful the next day! I'd give another 5 stars if I could :D

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