Chilli pie

Serves 4. Ready in 1½ hours

Low-calorie cooking spray 1 medium onion, finely chopped 4 garlic cloves, crushed 2 red peppers, deseeded and finely chopped ½-1tsp dried chilli flakes 250g lean beef mince (5 per cent fat or less) 1tbsp ground cumin 1tbsp paprika ½-1 tsp chilli powder, or to taste 2tsp dried oregano 1 level tsp chipotle chilli paste 400g can chopped tomatoes 2tbsp tomato purée 400g can green lentils in water, drained and rinsed 400g can red kidney beans, drained and rinsed 300ml boiling beef stock 1kg floury potatoes, peeled and cut into small chunks 3tbsp fat-free natural fromage frais 1tsp turmeric 3tbsp chopped fresh coriander Vegetables, to serve

1 Spray a large non-stick saucepan with low-calorie cooking spray and place over a low heat. Add the onion, garlic, peppers, chilli flakes, 3tbsp water and seasoning, then cover and cook for 10 mins, or until the onion is soft.

2 Uncover the onion mixture, increase the heat to high and add the beef. Stir-fry, breaking up the meat with a wooden spoon as it cooks, until it is no longer pink. Drain off any fat, stir in the cumin, paprika and chilli powder and fry for 2 mins, then stir in the oregano, chipotle chilli paste, chopped tomatoes, tomato purée, lentils, beans, stock and some seasoning.

3 Reduce the heat to low and simmer for 25 mins or until the liquid has reduced and the mixture has thickened but is still nicely moist.

4 Meanwhile, cook the potatoes in a saucepan of boiling water over a high heat for 15 mins or until tender. Preheat the oven to 200°C/fan 180°C/gas. Drain the potatoes, return to the pan and mash with the fromage frais until smooth. Stir in the turmeric and coriander and season to taste. Spoon the chilli mixture into a 1.5-litre shallow ovenproof dish.

5 Spoon the potatoes over the top and make pretty patterns with the back of a fork.

6 Bake for 35-40 mins or until the top is golden and the filling is piping hot. Serve hot with vegetables.