Chilli cottage pie recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 1 hr
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  • Here’s a variation on two traditional recipes – chilli con carne and cottage pie – combine the two to give a mince base flavoured with chilli and a potato topping. This is an easy and inexpensive recipe, tasty and wholesome and great for a midweek meal served with some extra vegetables. The cheese adds extra flavour to the potato topping on this chilli cottage pie.


    • 1 onion, chopped
    • 1 tbsp oil
    • 700g lean minced beef
    • 2 tbsp tomato purée or ketchup
    • 1 tbsp plain flour
    • 250ml hot beef stock
    • 400g can chopped tomatoes
    • 2 tsp chilli powder
    • 400g can baked beans or kidney beans
    • To make the topping:
    • 900g potatoes, peeled and cut into small pieces
    • 25g butter
    • Milk
    • 125g mature cheddar cheese, grated


    • Heat the oil in a large saucepan or deep sauté pan. Add the onion and fry until lightly browned.

    • Add the beef and fry until browned. Reduce the heat and add the tomato purée or ketchup and stir well.

    • Sprinkle on the flour and stir well, then pour on the stock and add the tomatoes and chilli powder.

    • Bring to the boil, then reduce the heat to simmer, cover and cook for 40 – 45 minutes until thickened.

    • Meanwhile cook the potatoes in boiling salted water for about 20 minutes until tender, then drain and add the butter and a little milk. Mash until smooth and lump free.

    • Preheat the oven to 190⁰C/376⁰F/Fan 170⁰C/Gas Mark 5.

    • Add the baked beans or kidney beans to the meat mixture and stir together well.

    • Spoon the meat mixture into an ovenproof dish and smooth it over evenly. Spoon the mashed potato on top of the meat and smooth it over.

    • Sprinkle the grated cheese over the potato topping and bake in the oven for 20 – 25 minutes until the pie is golden and crisp. Serve with green vegetables.

    Top tip for making Chilli cottage pie

    Minced lamb or Quorn can be used in this recipe.

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