Cowboy pie (leftover chilli pie)

Cowboy pie (leftover chilli pie)
  • 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

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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