MEXICAN COTTAGE PIE

Takes 40min serves 4

Reserved Spicy Beef & Lentil Chilli (as per recipe above) 200g jar of salsa 1tbsp each chopped fresh parsley and coriander 650g ready-made potato mash 75g Cheddar, grated 1tbsp jalapeños, chopped (optional)

1 Preheat the oven to 200°C/ Fan 180°C/gas 6. Put the leftover chilli in an ovenproof dish and stir through the salsa. 2 Mix the herbs with the potato mash and spread over the top. Sprinkle with grated Cheddar and jalapeños, if using, and bake for 25min. Serve.