Dean Edwards Beefy mushroom pasta bake and Chilli bean pot pies recipe on Lorraine

Dean Edwards served up a beefy mushroom pasta bake and chilli bean pot pies as part of his three mince recipes on today’s episode of Lorraine.

The ingredients for the chilli bean pot pies are : 130g chorizo, diced into 1cm cubes, 1 green pepper, deseeded and finely diced, 1 red pepper, deseeded and finely diced, 400g tin red kidney beans, drained, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chilli powder (or more to taste), 100g grated Mexicana cheese or 4 sheets Filo pastry and 30g butter melted for brushing.

For the beefy tomato sauce: 1kg beef mince (best quality you can afford), 2 large onions, finely diced, 2 large carrots, finely diced, 6 cloves garlic, crushed, 2 heaped tbsp tomato puree, 500ml carton tomato passata, 700ml beef stock and pinch sugar.

The ingredients for the beefy mushroom pasta bake are: reserved beef and tomato sauce (see chilli ben pot pies recipe, above), 250g chestnut mushrooms, sliced, 1 tsp dried oregano, 300g penne pasta, 70g Parmesan cheese, grated, 1 ball mozzarella, torn and 50g breadcrumbs.