Name: Chorizo Chilli Cottage Pie
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Yield: 4
Ingredients: 1 Onion; 2 Red Peppers; 3 Garlic Cloves; 1 Green Chilli; 350g Cooking Chorizo; 1 Tbsp Hot Smoked Paprika; 1 ½ Tsp Ground Cumin; 1 ½ Tsp Ground Coriander; 500g Beef Mince; 400g Tin Of Black Beans; 400g Chopped Tomatoes; 500ml Beef Stock; Olive Oil; To Serve, Garden Peas; 1kg Maris Piper Potatoes; 150g Extra Mature Cheddar; 150ml Whole Milk; 30g Butter

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Say goodbye to boring cottage pies and hello to this next-level Spanish-inspired version, with a spicy chorizo and beef filling and a creamy, cheesy mash potato top. A serious winter warmer.

Chorizo Chilli Cottage Pie

Peel and finely dice your onion. Finely dice your peppers too, as well as your garlic and green chilli.

Heat a large casserole dish over a medium heat, and add 1 tbsp olive oil. Peel the skin off your cooking chorizo, and crumble the meat into the pan. Cook it for about 5 mins, breaking it up with your spoon to make a mince-like texture. It should crisp up a bit, and render out the fat.

Remove your chorizo from the pan with a slotted spoon, and add it to a large bowl. Add your onion to the chorizo fat. Cook it with a pinch of salt for 15 mins, until it has softened a bit, then tip in your diced red peppers. Cook these for another 10 mins.

Whilst your onion cooks, brown your beef mince. Heat a large frying pan over a high heat with a little oil, then add about half of your beef mince to the pan in small chunks. Season it with salt, and fry the beef for about a minute on each side, until it is deeply caramelised, but not cooked through. Add it to the chorizo bowl, and repeat with your remaining beef.

Add your garlic, hot smoked paprika, ground cumin, ground coriander and ¾ of the green chill into the pan, and cook them out for 2 mins.

Drain your black beans, then add these to the pan, as well as your chorizo and beef, chopped tomatoes and beef stock. Bring it up to a boil, then turn the pan down to a very gentle simmer.

Simmer your chilli for 2 hours, stirring it frequently to make sure it doesn’t stick.

When your chilli has 20 mins left, heat your oven to 190°C fan.

Make your mash. Peel your potatoes, and chop them into large chunks, and add them to a large saucepan.

Cover the potatoes with cold water, and season the water to taste with salt as though it was a soup. Bring it up to a boil over a high heat, then turn it down to a simmer, and cook the potatoes for 15 mins, or until they are tender.

Grate your cheddar. Drain your potatoes in a colander set over the sink, then add them back to the saucepan. Add the milk and butter, then mash your potatoes with a potato masher. Sprinkle in your cheddar and fold it through, then season it to taste with salt and pepper.

Once your chilli has finished cooking, season it to taste with salt and pepper. Spoon your mash directly on top of it, and even it out with the back of a spoon. Trace lines on the top with a fork. Slice your remaining green chilli up and arrange them on top. Bake it for 40 mins.

This is effectively chilli and cheesy mash potato. Very nice, but with the following changes as seemed a bit heavy on the spices. 1/2 ring of chorizo, 1tbs each of hot smoked paprika, ground cumin and coriander. I also only used 250ml water with 1/2 stock cube as used a lid, which I removed for last 20 mins when I added the black beans. Makes a great chilli base, not sure I’d pair with mash again though. Also didn’t bother with peas.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

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Chilli Cottage Pie

Dinner