Mash Topped Chilli Pie (vegan recipe)

A comforting winter pie made with a delicious bean and soya mince chilli topped with creamy mashed potato, grated cheese and tomato slices. Tips for using leftover chilli included.

Homemade Chilli

I regularly make a big pot of chilli, usually a 3 bean chilli made with veggie mince. It's a great family dish and it's a particular favourite of my son.

Not only is it a comforting and filling dish but it's full of protein too. A good healthy meal.

As a one-pot dish you can't get any better.

What is Veggie Mince?

Veggie or vegetarian mince is an alternative to mince and is usually suitable for vegans too.

The mince is made from TVP which stands for textured vegetable protein. It is also called soya mince ot soya protein. It is made from soya beans and is usually flavoured with yeast extract, spices and salt and pepper.

Veggie mince can be bought in it's ready to add form chilled or frozen and can be used in the place of mince in dishes. 

It can also be bought dried. If you cook with dried soya mince, you need to add more liquid, usually stock.

Veggie mince gives a good texture and bulk to dishes but need lots of flavour added to it, which is why it's so good in chilli, vegan bolognese, vegan shepherd's pie, vegan Scottish stovies and vegan sloppy joes which have lots of flavours added.

Mash Topped Vegan Chilli Pie

I've made this pie with leftover chilli, but I've also made a smaller batch of chilli especially for it.

You can use your own chilli for this dish and just use my tips on putting the pie together or you could use the chilli recipe I have included which has been popular in my house for many years.

This pie is mash topped for comfort, but if that isn't enough, it's also topped with some grated cheese. You can use veggie or vegan cheddar, depending on your diet.

Baking Chilli Pie

I baked this chilli pie in two enamel pie tins, but you could use any large ovenproof dish. you make find that you need two depending on the size of your dishes.

Freezing Chilli Pies

These pies can be frozen before they are baked as long as your ovenproof dishes are also freezer proof. Then you can simply take them out of the freezer and cook from frozen.

Covering Pies Before Freezing

It's a good idea to cover a pie before it is frozen. You can use either freezer wrap or tinfoil either will work well.

Serving Chilli Pie

You could serve this pie as it is, but it's always great to get extra veg into your diet.

The chilli in this pie contains onions, mushrooms and tomatoes, then it's topped with potatoes and more tomato. So you're already getting some of your five-a-day in veg and of course the beans are counted as one portion too. Did you know that?

For even more vegetables on your plate, serve this pie with some green veg. My choice would be broccoli and either fine beans or mangetout, but I'll leave that up to you.

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10 Meals using leftover chilli

Chilli is an easy dish to make in a big batch, but it's good to vary how you serve it. Here are 10 delicious ideas for leftover chilli.

1. Chilli Cheese Spud - on a baked potato with a generous topping of grated cheddar (veggie or vegan)
2. Chilli Burrito - on a wrap with sour cream, salad leaves and grated cheddar. For a vegan wrap use vegan cheddar and vegan creme fraiche (we like Oatly creme fraiche) in place of sour cream,
3. Chilli Cheese Dog - on a hot dog topped with cheese.
4. Chilli Nachos - serve on top of nachos, baked until warm with grated cheese, salsa and guacamole.
5. Chilli Macaroni -  mixed through macaroni and topped with grated cheese.
6. Chilli Cheese Dirty Fries - yes more cheese but on chips this time.
7. Chilli Stuffed Peppers - bell peppers stuffed with chlli topped with grated mozzarella (veggie or vegan) and baked.
8. Chilli Pasties - chilli baked in shortcrust pastry with a fluted edge.
9. Chilli Mince and Tatties - served simply with mashed potatoes.
10. Chilli Puff Pies - puff pastry cut into circles with a border, topped with cream cheese, chilli and mozzarella, then baked. Vegan cheese can be used.

How to make mash topped vegan chilli pie

Scroll down for a printable recipe.

Step 1 - The Chilli

Make a batch of chilli (recipe below) or use some leftover chilli. In a bowl or the pot you made the chilli in, mix in cooked sweetcorn.

Step 2 - The Potatoes

Boil or steam potatoes, then mash with dairy-free spread, salt and pepper until creamy and smooth.

Step 3 - Assemble & Bake

Spoon your chilli with corn into one or two ovenproof dishes (depending on size) and top with the mashed potato.

Cover with a generous layer of grated vegan cheddar and slices of tomato.

Bake in a preheated oven until hot and golden.

Serve with green vegetables.

Enjoy!

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dinner

Scottish, vegan

Yield: 4-6

Author: Jacqueline Meldrum

Mash Topped Chilli Pie

A comforting winter pie made with a delicious bean and soya mince chilli topped with creamy mashed potato, grated cheese and tomato slices. This pie can be made with leftover chilli.

prep time: 10 Mcook time: 50 Mtotal time: 60 M

ingredients:

Chilli ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 125g/2 cups mushrooms, chopped
• 225g/2.5 cups frozen veggie mince
• 250ml/1 cup vegetable stock (more if you think it needs it)
• 400g/15oz tin kidney beans (240g when drained, rinsed
• 400g/15oz tin cannellini beans, (240g when drained), rinsed
• 165g/1 cup (198g tin drained) sweetcorn
• 2 x 400g/15oz tins chopped tomatoes
• 4 tbsp tomato puree
• 6 tbsp red wine (optional)
• 3 tbsp cocoa powder
• 1 tbsp ground cumin
• 2-3 tsp chilli powder (more if you like a kick)
• salt and pepper

Topping

• 1 kg/2.2 lbs potatoes
• 2 tbsp dairy free spread
• salt and pepper
• 50-100g cheddar (veggie or vegan), grated
• 2 large salad tomatoes, sliced

instructions:

How to cook Mash Topped Chilli Pie

Chilli

1. First make the chilli, if you are using leftover chilli you can skip this step.
2. In a large pot, saute the onion in olive oil until soft, then add the mushrooms and cook for a couple of minutes.
3. Add the spices and stir to coat.
4. Add the soya mince, beans, corn, tinned tomatoes, tomato puree and stock and stir well.
5. Add the red wine and cocoa and mix well.
6. Bring to the boil, then reduce to a simmer and cook for 20-25 minutes.

Toppings

1. While the chilli is cooking boil or steam your potatoes and mash until smooth with the dairy-free spread, seasoning with salt and pepper.
2. Heat the oven to 220c/210c fan/425f/Gas mark 7.
3. Fill your ovenproof dish or dishes (depending on size) with the chilli and top with a layer of mashed potato.
4. Top the mash potato with a generous layer of grated cheese and slices of tomato, then bake in the oven for 20 minutes until the cheese has melted and started to brown at the edges.
5. Enjoy!

NOTES:

You can freeze these pies, when they are made up ready to cook. Cover them with freezer wrap or kitchen foil. Freeze for up to 4 months.

Can be cooked from frozen, just remove the wrap or foil.

You can make these pies with your own leftover chilli, just follow the ingredients and method for the topping.

Calories
697.90

Fat (grams)
21.17

Sat. Fat (grams)
5.62

Carbs (grams)
108.92

Fiber (grams)
20.83

Net carbs
88.09

Sugar (grams)
17.02

Protein (grams)
34.49

Sodium (milligrams)
458.19

Cholesterol (grams)
38.27

Created using The Recipes Generator