Chilli Casserole with Sour Cream Mash Potatoes


I greatly appreciate when people share a recipe with me that they have enjoyed, and this is another one. My friend said this casserole was so good, that she had the leftovers for breakfast the next day. It’s also a great casserole to prepare and freeze for future meals. If you have a favourite recipe that you would like to share, please feel free to email us at or drop it off at the office.

Chilli Casserole with Sour Cream Mash Potatoes

• 2 onions, chopped
• 1 tbsp, olive oil
• 2 tsp ground cumin
• 2 tsp dried thyme
• 2 tbsp chilli powder
• 1 lb ground beef
• 1 can diced tomatoes
• 1 can kidney beans, rinsed and drained
• 1 can corn, drained
• 3 mixed peppers, chopped into chunks
• 2 tbsp white or red wine vinegar
• 2 tbsp brown sugar
• 1 beef bouillon cube
• 2 cups of water
• 3 lbs potatoes, chopped into large chunks
• 250 ml sour cream
• Chives, chopped
• 100 g cheddar cheese, grated

Fry the onions in the oil in a large skillet until soft. Stir in the spices and cook for 2 mins, until fragrant. Add the hamburger, breaking it up with a wooden spoon, until all the meat is browned. Stir in the tomatoes, beans, corn, peppers, vinegar and sugar. Crumble in the bouillon, pour in 2 cups of water and then bring to the boil. Cover and simmer for 20 mins, then uncover and simmer for 20 mins more until the hamburger and peppers are tender and saucy. Meanwhile, make the mashed potatoes. Boil the potatoes salted water until tender, about 15 mins. Drain well, add the sour cream and mash together. Season and stir in the chives. When the chilli is done, pour into a greased casserole dish or individual oven proof dishes. Spoon the mashed potatoes over and sprinkle with cheese. Cool completely if you want to freeze the casserole at this stage, or heat oven to 400 degrees and bake for 25-30 mins until bubbling and golden.

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