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Don’t let your leftover chilli go to waste, turn it into something incredible! This comforting leftover chilli con carne potato pie is truly delicious: the deep, flavourful filling paired with the creamy, mashed potatoes with a golden crust. So beautiful! This super easy recipe will turn your leftover chilli into a real crowd pleaser. And it’s effortless to make!

Delicious leftover chilli con carne potato pie

When you make chilli, there are always, ALWAYS some leftovers. And I love to give them a second life. This is one of these recipes – I’m turning my delicious chilli into a beautiful potato pie. It’s simple, economical, and most importantly super, super tasty!

Making a pie from a leftover sauce is a life-changing idea. You can use any leftover sauce you have! Some extra bolognese sauce? Make it a pie! I practice it very often and I totally recommend it!

So, for this recipe, you will need 3 cups of leftover chilli or leftover bolognese sauce. If you don’t have it, you can make it from scratch.

How to make the best potato pie

This recipe is super easy, but still, there are some tips to follow to achieve the best results:

  • Cool the chilli before – transfer the chilli into the casserole dish and put it into the fridge for some time. It will be thicker so it’ll be easier to spread potatoes on top.
  • Creamy, mashed potato – I like to have my mashed potatoes thick, but for this recipe, I’m adding quite a lot of milk to make potatoes more creamy. It’s just so much easier to spread! You can use regular milk or dairy-free milk, eg. I used unsweetened almond milk.
  • Add cheese on top – I didn’t have any (dairy-free) cheese in the fridge so I skipped it, but if you can, add cheese – regular or vegan! It will be soo good.

This comforting pie is truly delicious: the deep, flavourful filling paired with the creamy, mashed potatoes with a golden crust. This super easy potato pie recipe will turn your leftover chilli into a real crowd pleaser.

YIELDS

  • 3 cups Leftover chilli
  •  4 Large potatoes
  •  ½ cup Milk
  •  ½ cup Cheese (grated, optional)
  •  1 pinch Nutmeg
  •  Salt and pepper
  •  Olive oil

1-Preheat the oven to 185 Celsius degrees.

2- Transfer 3 cups of leftover chilli into a casserole dish. Keep it cold in the fridge.

3- Cook potatoes in salted water until soft and ready. Transfer to the bowl, add milk, add a pinch pepper and nutmeg to taste. Mash.

4- Once the potatoes are the consistency you like, spread them on top of the chilli. Add some cheese on top.

5- Bake in the oven for  40 minutes, until golden and crispy.

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