Effectively a spicy cottage pie, with chilli, red kidney beans and chickpeas. Made to use up some leftover beef chilli.
The beans and chickpeas were soaked in unsalted water over night, and were added to the beef chilli (which already contained onions and carrots).
The beef chilli was decanted into a standard pie tin, and mashed potato was laid on top, and textured with a fork. Placed on the middle shelf of an oven preheated to at least 180 deg C, for between forty minutes to an hour. Check progress by eye, and remove from the oven when the pie is sufficiently browned. Serve dressed with a little coriander.
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