Chili Beef Cottage Pie - cooking recipe

Ingredients

2 teaspoons olive oil
1 large onion, chopped
2 teaspoons cumin seeds
500 g lean ground beef
2 garlic cloves, crushed
420 g kidney beans in chili sauce
400 g chopped tomatoes
1 kg parsnips or 1 kg potato, peeled and chopped into chunks

Preparation

Heat the oil in a large frying pan, then soften the onion with 1 tsp cumin seed for a few minutes. Push the onion to the edge of the pan, add the beef, then brown well, breaking up any lumps.
Add the garlic, beans, tomatoes and half a can of water. Season and cover. Simmer for 20 minutes.
Cook the parsnip and potato in boiling salted water until soft. Drain and mash with some salt and pepper.
Tip the mince mixture into a large ovenproof dish, spoon over the mash, scatter with remaining cumin seed and grill for 5 minutes or until golden.