10 ml olive oil 2 tsp
1 small onion, finely chopped
6 garlic cloves, crushed
1 large green pepper, seeded & chopped
225 g lean ground beef 1/2 lb
5 ml chili powder 1 tsp
7 ml ground coriander 1 1/2 tsp
7 ml ground cumin 1 1/2 tsp
1 can chopped tomatoes (14 oz / 398 ml)
125 ml beef stock, hot 1/2 cup
1 can red kidney beans, drained & rinsed (14 oz / 398 ml)
750 g potatoes, peeled & sliced 1 1/2 lb
30 ml fresh cilantro leaves, chopped 2 tbsp
In a large skillet; heat oil over low heat. Add onion and half of garlic and cook for 2 minutes, stirring frequently. Add pepper. Increase heat to medium and cook for 5 minutes, stirring until pepper is tender.
Add beef and spices. Cook for 2 to 3 minutes, stirring to break up meat and until it is no longer pink. Stir in tomatoes, stock and kidney beans. Bring to boil. Reduce heat to simmer. Cover and cook for 5 minutes or until mixture is thick.
Meanwhile, cook potatoes with remaining garlic in boiling water for 10 minutes or until tender. Drain potatoes, reserving 3 tablespoons (40 ml) cooking liquid. Return potatoes and garlic to pan with reserved liquid and mash roughly. Stir in chopped cilantro.
Spoon beef mixture into deep pie dish. Spoon mashed potatoes over top. Bake in preheaed 425 F (220 C) oven for 20 minutes or until golden.
Serves: 4