Monday, April 9, 2012

Recipe: Sweet Potato and Chilli Bean Pie


This is sooo scrummy! A really comforting lunch that I made this damp and dreary Easter monday. Theres something very comforting and nice though about being all cosy and warm with a big bowl of food indoors, whilst looking out at all the cold rain outside. I feel a bit scared about the next couple of months though, ive got so much Uni work to do! I', having to write a 2000 word lab report on making a smoothie. Yeah i'm actually not joking!! I tend to serve this dish with some sour cream or herby yoghurt, as it does have a slight kick to it!

Sweet Potato and Chilli Bean Pie (serves 3) £1.47 with a 50g dollop sour cream on the side each!

20g butter (plus extra for the mash topping)
2 tbsp rapeseed oil
1 white onion, diced
1 garlic clove, finely chopped
1 green chilli, finely chopped
Large handful fresh coriander, chopped
1 leek, diced
1 carrot, diced
1 celery stick, diced
½ tsp garam masala
1 x 41g Schwartz Chilli con Carne recipe spice mix
1 tin tomatoes
1 tin kidney beans, drained and rinsed
Pinch of sugar
2 large sweet potatoes, peeled and diced
Salt and pepper to taste
Splash of milk
1 tsp cumin seeds
15g finely grated parmesan

1. Sautee the onion, carrot, garlic, chilli, celery, coriander and leeks in the oil and butter for 20 minutes, covered, stirring occasionally. Meanwhile, bring a large pan of water to the boil, and boil the sweet potatoes for about 25 minutes, or until soft.
2. Add the garam masala, chilli spice mix, tomatoes, and kidney beans to the vegetable mixture and stir until well combined. Season to taste, and pour into a baking dish, and smooth over until even. Preheat the oven to 200C.
3. Drain and mash the sweet potatoes with some butter and a little splash of milk, until the mash is smooth. Top the kidney bean mixture with the sweet potato mash, smooth over, and create a lined pattern with a fork on top of the mash (this helps the topping to get crispier).
4. Top evenly with the cumin seeds, and then the grated parmesan, and bake in the oven for 30 minutes. Finally, put under a hot grill for about 5 minutes or until the top has browned and has turned slightly crispy. Serve!

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