Cowboy pie

  • Effort icon Easy
  • December 2017
Cowboy pie
  • Effort icon Easy
  • December 2017
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 45 min

This recipe uses the leftovers from our smoky sausage chilli recipe for a weeknight meal that requires minimum effort.

    Nutrition: per serving

    Calories
    641kcals
    Fat
    30.8g (13.6g saturated)
    Protein
    24.7g
    Carbohydrates
    56.8g (14.7g sugars)
    Fibre
    18.9g
    Salt
    2.1g
    Calories
    641kcals
    Fat
    30.8g (13.6g saturated)
    Protein
    24.7g
    Carbohydrates
    56.8g (14.7g sugars)
    Fibre
    18.9g
    Salt
    2.1g
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    Ingredients

    • ⅓ batch smoky sausage chilli 
    • 2 x 400g cans pinto beans, drained
    • 1-2 tbsp barbecue sauce (we used Heinz Sticky Barbecue Sauce)
    • 2 x 400g packs ready-made mash, microwaved for 2 minutes
    • 50g mature cheddar, grated
    • Fresh coriander leaves to serve

    You’ll also need… 

    •  1.5 litre ovenproof dish

    Method

    1. Heat the oven to 200°C/180°C fan/gas 6. Mix the chilli with the beans in a medium saucepan and warm through over a medium heat until steaming. Add the barbecue sauce, taste and season.
    2. Pour the mixture into the dish and top with the warmed mash. Sprinkle over the cheese and bake for 45 minutes until golden and bubbling. Sprinkle with coriander to serve.

    delicious. tips

    1. Prepare the pie without baking, then chill for up to 24 hours.

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