Chilli and Rosti Bake

1. Scrub the potatoes and boil whole in salted water for 12 minutes. Drain and allow to cool.
2. Meanwhile heat a large saucepan. Brown the mince with the onion, red pepper and chillies.
3. Add the mushrooms and garlic and cook for a further 2 minutes.
4. Add the tomatoes, seasoning and chilli sauce. Simmer uncovered for 25 minutes.
5. Add coriander and beans and turn into a deep ovenproof dish 20cm x 28cm.
6. Coarsely grate the potatoes and using two forks gently pile onto the mince mixture.
7. Sprinkle on cumin seed and drizzle over butter.
8. Bake at 220°C, gas 7, for 20 minutes. Top with parmesan cheese, then return to the oven for a further 5-10 minutes.

Tips

• Serve with a green salad.