Spicy beef & black bean pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 2 tbsp rapeseed oil
- 375g pack lean stir-fry beefstrips
- 3 large garlic clovessliced
- 1 tbsp smoked paprika
- 500ml carton passata
- 1 red pepperdeseeded and cubed
- 1 yellow pepperdeseeded and cubed
- 2 x 400g cans black beans1 drained
- 9 pitted Kalamata olivessliced
- 3 tsp fresh thyme leaves
- 1 tbsp vegetable bouillon powder
- 320g broccoli floretsto serve
For the topping
Nutrition: Per serving
- kcal545
- fat14g
- saturates3g
- carbs57g
- sugars14g
- fibre18ghigh
- protein37g
- salt1.3g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Heat 1 tbsp oil in a non-stick pan over a medium heat and stir-fry the beef and garlic until the beef changes colour but is not fully cooked. Stir in the paprika, passata, peppers, both cans of beans, olives and 2 tsp thyme with the bouillon. Cover and simmer for 10 mins.
step 2
Meanwhile, for the topping, toss the potatoes with the onion, remaining 1 tbsp oil and 1 tsp thyme until the veg is fully coated. Tip the beef mixture into a shallow oval ovenproof dish (ours was 30 x 20cm) and top evenly with the potatoes right up to the edges of the dish. Cover with foil and put on a baking sheet. Bake for 1 hr, then remove the foil and bake for 20 mins more until the potatoes are tender and starting to turn golden. Will keep frozen for up to three months.
step 3
Remove from the oven and leave to cool a little while you steam or boil the broccoli florets for 8 mins or until just tender. Serve the pie in its dish for scooping, with the broccoli on the side.
