Mexican chilli pork pie with sour cream mash
Ingredients
- 1/3 cup (80ml) extra virgin olive oil
- 4 garlic cloves, finely chopped
- 1 long red chilli, finely chopped
- 1 onion, finely chopped
- 1 red capsicum, finely chopped
- 1 tsp fennel seeds
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 500g pork mince
- 1/2 cup (140g) tomato paste
- 400g can kidney beans, rinsed, drained
- 400g can chopped tomatoes
- Spicy salsa, to serve
Sour cream mash
- 1.2kg sebago potatoes, peeled, cut into 3cm pieces
- 1/2 cup (120g) sour cream
- 50g unsalted butter, melted
- 140g cheddar, coarsely grated
Method
1.Heat oil in a large deep frypan over medium heat. Add the garlic, chilli, onion and capsicum and cook, stirring for 6-8 minutes until onion is soft. Add fennel seeds, cayenne pepper and paprika and cook for 2 minutes until fragrant. Add pork mince and cook, breaking up with a wooden spoon, for 10 minutes or until browned all over. Add tomato paste and cook for 2 minutes until lightly caramelised. Add kidney beans, chopped tomatoes and 400ml water and bring to a simmer. Cook for 15 minutes until thick and reduced. Season to taste.
2.Meanwhile, for the sour cream mash, place potato in a large saucepan and cover with cold, salted water. Place over medium-high heat and bring to the boil, then reduce heat to medium and cook for 25-30 minutes until soft. Drain potatoes and return to the pan. Add sour cream, butter, and half the cheddar and mash until smooth and creamy. Season to taste.
3.Preheat oven to 180°C. Spoon pork mixture into a 1.5L-capacity baking dish, top with potato mash and scatter with remaining 70g cheddar. Place dish on a baking tray and bake for 25 minutes or until golden. Serve with spicy salsa.