Chili Con Carne Pie

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.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• For the Chili

• 1  tablespoon olive oil
• 1  onion, finely chopped
• 1  garlic clove, crushed
• 1⁄2 lb ground beef, extra lean
• 2  red chilies, deseeded and chopped finely
• 1  teaspoon ground cumin
• 1  tablespoon  red pepper  tapenade
• 1 (14 1/2ounce) can chopped tomatoes
• 1⁄2 pint  vegetable stock
• 3 1⁄2 ounces  puy lentils
• 1 (14 1/2ounce) can red kidney beans, drained
• 1⁄2 ounce  plain dark chocolate, roughly chopped
•  salt, to taste
•  pepper, to taste

• For the Mash Topping

• 2  lbs potatoes, peeled and cubed
• 3  tablespoons 1% low-fat milk
• 1  teaspoon turmeric
• 2  tablespoons cilantro, chopped

Directions

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.