Ingredients:
- 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
Method
- 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.
- Bake the pie for 30-35 minutes or until golden and bubbling hot. Serve immediately.