Total Time
Prep 10 mins
Cook 45 mins

Adjust the heat to taste. It's from a Lesley Waters (UK TV-Chef) cookbook. Some of the meat you'd normally find in this kind of dish has been replaced with lentils to make it healthier.

Ingredients Nutrition


  1. Fry the onion and garlic for about five minutes in a little olive oil over medium heat.
  2. Increase the heat and add the ground beef, stirring continuously until browned, about 5 minutes.
  3. Add the chilies and cumin and continue to fry for one minute.
  4. Mix in the chopped tomatoes, tapenade, stock, lentils and beans and bring to the boil, reduce heat and simmer for about 30 minutes.
  5. Stir in the chocolate and season with salt and pepper, if you feel it needs more heat you can add some chili powder or hot sauce.
  6. While the chili is simmering, cook your potatoes until tender.
  7. Mash with the milk, turmeric and cilantro. Season to taste.
  8. Place the chili into an ovenproof dish and top with the mash, without smoothing it down too much.
  9. Place under a preheated grill for 5-10 minutes until the top is golden brown and crisp.
Most Helpful

This was such a hearty and great winter warmer! I really enjoyed the beans and lentils in this alongside the meat; the dark chocolate really is the finishing touch. I don't have tapenade so used a good spoonful of sediment from my homemade chilli oil - hot stuff! Loved the turmeric colour of the potatoes; I used more milk than the recipe stated. Served with lite sour cream, hot salsa and salad - yummo! Thanks for posting!

currybunny June 13, 2006

the lovely pic sold me on making this recipe, and what a super impressive one it is too! i say this even while having substituted the beef for soy crumbles (since we don't eat beef). this is so hearty, flavorful and easily adaptable to being made vegetarian. i was otherwise faithful to the recipe, and loved how the various flavors came together so well in this, especially the addition of the chocolate which was a novel touch. the crowning glory was the crispy topping, though next time i think i will ease off a 1/4tsp turmeric since it was ever so slightly bitter to me, but DH didn't seem to notice much. great one-dish meal that i will be throwing together again.

eatrealfood October 26, 2005

A wonderful and delicious pie. We loved it from the first mouthful. The description is self-explanatory. I only add some more milk to the mashed potatoes and used parsley instead of cilantro. I guess one could omit the ground beef to have a wonderful vegetarian pie. The chili provided flavors from spicy to sweet in a well-balanced form. The chocolate brought in a delicate note and colour. The mashed potato topping was an excellent completion. It came out with a crisp touch and was soft inside. Tumeric gave it a wonderful colour and taste. The recipe will be kept in my cookbook for regular use. It is far beyond 5 stars and without any doubt you will please everyone with this extraordinary chili pie.

Thorsten July 15, 2005