Uber Delicious Potato-topped Chilli Con Carne |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 45 |
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I would describe this as a randomly delicious and super HEALTHY main course - a chilli con carne type dish - full of flavour - with fine steak pieces instead of mince, and crispy potato mash topping instead of rice. Read more . It happened to come with a bottle of Mcilhenney's tobasco sauce i bought, and i was intrigued. What can i say...it worked! Ingredients:
1 lb / 600 ish grams rump steak |
2 onions - roughly chopped |
2 garlic cloves - finely chopped |
1 carrot - finely diced |
can of kidney beans (400g) - drained, rinsed |
can of chopped tomatoes (400g) and 1 tbsp tomato puree |
300ml beef stock |
800g potatoes - peeled and cut in half |
butter, olive oil, salt and pepper |
tobasco sauce (1 tbsp- more if you like it very hot! if you don't like spice at all, add a few dashes and more at the end to your taste - 1 should be ok though!) |
Directions:
1. Pre heat oven to 190 C (375 F)
2. HEAT oil in a pan and brown the meat.
3. Remove meat to a clean plate and then FRY the onion, carrots and garlic gently for a couple of minutes
4. Return meat to the pan along with tomato puree and can, beans, stock and tobasco. Add a little salt and pepper - SIMMER for 30 minutes
5. In the meantime, BOIL potatoes for 15 mins - drain, cool and coarsely GRATE.
6. SPOON the chilli from the pan into an overproof dish and SCATTER the potatoes on top -DOTTED with butter and BAKE for 25-30 mins until golden.
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