Photograph of the healthy chili and potato pie
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Chili and potato pie

1 hour 20 minutes
4 servings
  • Preparation time:
  • Cooking time:
  • Total time:

Soft mashed potatoes over a beefy chili—comfort food at its best.
  • Ingredients
  • Method

Ingredients

2 lb. potatoes, such as russet or Yukon gold, peeled and cut into 1” chunks
1 lb. 95% lean ground beef
1 large onion, cut into ½” pieces
1 orange or yellow bell pepper, cut into ½” chunks
1–2 jalapeno peppers, seeds removed and finely chopped (optional)
2 Tbsp. chili powder
1½ tsp. ground cumin
½ tsp. garlic powder
1 (14.5-oz.) undrained can diced tomatoes
1 (8-oz.) can tomato sauce
1 (15.5-oz.) drained can red kidney beans, rinsed
1 large egg, beaten
2 Tbsp. freshly chopped parsley

Method

  1. Preheat the oven to 400°F. Place the potatoes in a large saucepan and add water to just cover. Cover and bring to a boil over high heat. Reduce the heat to medium, partially cover and simmer for 10–12 minutes, or until tender. Drain, reserving ¼ cup of the cooking liquid. Return the potatoes to the pot and set aside.
  2. In a Dutch oven or large, heavy, deep skillet, crumble the ground beef over medium-high heat. Cook stirring occasionally to break up chunks, for 5 minutes, until the beef loses its pink color. Drain off any liquid.
  3. Add the onion, bell pepper and jalapeno, then cook, stirring often, for about 5 minutes, until the beef is cooked through and the vegetables are crisp-tender.
  4. Stir in the chili powder, cumin and garlic powder, season with salt and pepper to taste then cook, stirring, for 30 seconds. Add the tomatoes and their juices, the tomato sauce and the beans. Bring to a simmer, cover, reduce the heat to low and simmer for another 5 minutes. Put the beef mixture in an 8x12” glass baking dish.
  5. Using a portable mixer or a potato masher, mash the potatoes with the reserved ¼ cup cooking liquid until fluffy. Add half the beaten egg and the chopped parsley and season to taste. Beat until combined and smooth.
  6. Pile the mashed potatoes on top of the chili mixture and spread evenly. Run the tines of a fork through the potatoes to make an attractive crust and brush with the remaining beaten egg. Bake for 30–35 minutes, or until golden and the filling is bubbly. Serve hot with lots of snow peas or other green vegetables.

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