MEXICAN CHILLI PORK PIE WITH SOUR CREAM MASH

INGREDIENTS

• ⅓ cup (80ml) extra virgin olive oil

• 4 garlic cloves, finely chopped

• 1 long red chilli, finely chopped

• 1 onion, finely chopped

• 1 red capsicum, finely chopped

• 1 tsp fennel seeds

• ½ tsp cayenne pepper

• 1 tsp smoked paprika

• 500g pork mince

• ½ cup (140g) tomato paste

• 400g can kidney beans, rinsed, drained

• 400g can chopped tomatoes

• Spicy salsa, to serve

SOUR CREAM MASH

• 1.2kg sebago potatoes, peeled, cut into 3cm pieces

• ½ cup (120g) sour cream

• 50g unsalted butter, melted

• 140g cheddar, coarsely grated

METHOD

1 Heat oil in a large, deep frying pan over medium heat. Add garlic, chilli, onion and capsicum and cook, stirring for 6-8 minutes until onion is soft. Add fennel seeds, cayenne pepper and paprika and cook for 2 minutes until fragrant. Add pork mince and cook, breaking up with a wooden spoon, for 10 minutes or until browned. Add tomato paste and cook for 2 minutes until lightly caramelised. Add kidney beans, chopped tomatoes and 400ml water and bring to a simmer. Cook for 15 minutes until thick and reduced. Season to taste.

2 Meanwhile, for the sour cream mash, place potato in a large saucepan and cover with cold, salted water. Place over medium-high heat and bring to the boil, then reduce heat to medium and cook for 25-30 minutes until soft. Drain potatoes and return to the pan. Add sour cream, butter, half the cheddar and mash until smooth and creamy. Season.

3 Preheat oven to 180C. Spoon pork mixture into a 1.5L-capacity baking dish, top with mash and scatter with remaining cheddar. Place dish on a baking tray and bake for 25 minutes or until golden. Serve with spicy salsa.

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