Linda’s Potato & Chilli Pie

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 1lb lamb mince
  • 2 garlic cloves
  • 14oz can kidney beans
  • 14oz can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp ground cumin
  • 2 tsp mild chilli powder
  • 1 3/4lb potatoes, chopped

1. Fry onions for 5 minutes until lightly browned. Set aside half the onions. Add lamb and garlic to pan and brown. Add kidney beans, tomatoes, tomato puree, cumin, 1/2 chilli powder and seasoning. Simmer for 25 minutes.

2. Boil potatoes for 8 minutes. Add reserved onions, chilli powder and seasoning. Put lamb mixture in shallow dish and spoon potatoes on top. Cook in oven until brown.