• ½ batch Mixed squash chili (defrosted if frozen) please see our recipe  
  • 2-3 handfuls sliced kale; any tough woody stalks removed 
  • 800g mashed potato (freshly made or defrosted, frozen leftover mash) 
  • 100g cheddar, grated 


  1. Heat the oven to 200°C/180°C fan/gas 6. Put the defrosted chili into a 1.5 litre ovenproof dish and stir in the kale. Top with the mash, then scatter over the cheese. 
  2. Bake the pie for 30-35 minutes or until golden and bubbling hot. Serve immediately.