I’d made a simple chilli in the slow cooker and had a leftover chilli portion to use up, so I topped it with cheesy mash and baked it in the oven to brown a little! One of my favourite meals that I hadn’t cooked for ages… I must remember to make this again. It’s a great way to serve chilli too, especially if you’re trying to stretch it a little bit.

I had to use an ovenproof dish for this chilli pie as the dish was going into the oven. It turned out to make two portions, so I only served half this time and microwaved the leftover chilli pie with some more beans the next day.

You can even make this using a shop bought ready meal of chilli, you don’t have to have made it yourself.

Chilli Pie Ingredients:

• A portion of leftover chilli, or a shop bought ready meal
• 2 medium potatoes, mashed, I made microwave oven mash
• 25-30g grated cheddar cheese

Method:

1. Spoon out the leftover chilli into an ovenproof dish.
2. Make the mash, you can use leftover mash, or even instant mash. Spoon the mash onto the top (start from the edges), then run a fork across the top to smooth it down.
3. Grate cheddar cheese over the top.
4. Bake in the oven at about 180°C /350° F for 20-25 minutes until the top is nicely browned, just how you like it.

I typically serve this with baked beans.

Make Chilli Pie With Only a Microwave?

This cheese topped chilli pie doesn’t need an oven, an air fryer, or a toaster oven! You can make this in the microwave – it just won’t brown on top!

Just layer the ingredients in a microwave safe dish and microwave on high power for 3-4 minutes until it’s hot and the cheese has melted.