Neven Maguire's Beef Chilli & Chorizo Pie

INGREDIENTS

• 1 Jar Simply Better Italian Grilled Peppers
• 1 Twin Pack Simply Better Irish Angus Lean Beef Steak Mince (5% Fat)
• 1 Onion, finely chopped
• 100g Simply Better Spanish Chorizo, finely chopped
• 1 Tbsp. Simply Better Sweet & Smoky Seasoning
• 2 Tbsp. Simply Better Italian Tomato Puree
• 2 Tins Simply Better Italian Chopped Tomatoes
• 1kg Maris Piper or Rooster Potatoes, peeled & cut into large chunks
• 25g Butter
• 125ml Simply Better Irish Jersey Milk
• 50g Simply Better Smoked Drinagh Cheddar Cheese, grated
• 1 Carton Simply Better Organic Red Kidney Beans, drained
• 1 Simply Better Irish Green Chilli, thinly sliced (optional)
• Simply Better Sea Salt
• Freshly Ground Pepper

DIRECTIONS

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Drain all the oil from the peppers and reserve, then cut the peppers into thin slices. Heat a large skillet pan over a medium heat. Add a little of the reserved oil and then cook the mince in batches, breaking the mince up with a wooden spoon and allow it to develop a nice golden brown colour. Transfer the mince to a plate and wipe out the pan.
2. Add the chorizo to the pan and cook until it begins to sizzle and release its oils, then add the onion and sliced peppers and continue to saute for a few minutes. Sprinkle over the sweet & smoky seasoning and cook for 1 minute, then stir in the tomato puree and chopped tomatoes. Stir the mince back into the pan and season to taste, then simmer gently for 30 minutes, stirring occasionally.
3. Meanwhile, cook the potatoes in a pan of boiling salted water for 15-20 minutes until tender. Drain and return to the pan for a few minutes to dry out. Mash in the butter then slowly beat in the milk and cheese until you have a smooth mash. Fold the kidney beans into the chilli and spoon over the mash and fluff up with a fork. Arrange the slices of green chilli on top if liked and bake for 45 minutes until bubbling and golden brown. Serve straight to the table.