Smoky 3 Bean Chili Pie
Category / Main Dish
This hearty comforting pie is just the kind of dish you want to bring to the table on a cozy day with friends and family. So many veggies make up the base of this chili pie enhanced by being topped with creamy cheesy mash—yum!
Elspeth Allison
Having worked in food for over 10 years, Elspeth started in the catering industry in and around London for supper clubs, private events and weddings. Later after gaining some experience within the magazine and editorial sector, Elspeth landed a dream job on Jamie Oliver's food team. This incredible opportunity gave Elspeth the chance to find a love for creating beauty and style with the food, props and recipes she styles. Now Elspeth has become a freelance food stylist and recipe writer working with various clients around the south-west of England. www.elspethallison.com
Directions
- Heat the oil in a large, shallow pan over medium heat. Add the onion, pepper, garlic and chili for 6-8 minutes, stirring frequently until softened and lightly golden. Add the paprika and chipotle paste and fry for a further 2 minutes. Tip in the can of Amy’s Organic 3 Bean Vegetable Chili and chopped tomatoes. Stir to combine and allow to bubble away for 10-12 minutes until thickened and reduced a little. Season to taste.
- Preheat the oven to 400°F.
- Meanwhile, add the potatoes to a pan of water over medium-high heat and bring to a boil. Boil the potatoes for 12-15 minutes until tender. Drain in a colander and leave to steam-dry for 5 minutes.
- Return the potatoes to the pan and mash well until smooth. Mix in the butter, sour cream and most of the Cheddar. Season to taste and beat again.
- Tip the chili into an ovenproof baking dish, top with the mashed potato, spreading to cover the chili. Sprinkle with the reserved Cheddar.
- Bake in the oven for 25 minutes until bubbling and golden brown on top. Remove from the oven and allow to sit for 10 minutes before serving.
Pro tip
Get ahead and prep the pie the day before serving.