Cowboy pie

Cowboy pie
  • Serves: 4
  • Cook time: Ready in about 1 hour 20 minutes
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • * Freezer friendly
  • Syns per serving:
      ½

This hearty pie is a firm family favourite!

ingredients

  • Low-calorie cooking spray
  • 1 large onion, finely chopped
  • 1 celery stick, thinly sliced
  • 500g lean beef mince (5% fat or less)
  • 1 tsp smoked paprika
  • ½ tsp dried red chilli flakes
  • 2 garlic cloves, finely chopped
  • 500g passata
  • 300ml beef stock
  • 200g baked beans
  • 220g can red kidney, drained and rinsed
  • 200g can sweetcorn kernels, drained
  • 2 level tsp cornflour mixed with 1 tbsp cold water
  • Salt and freshly ground black pepper
  • 950g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
  • 2 medium eggs, beaten
  • ½ tsp dried parsley

method

  1. Spray a frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the onion, celery and mince for 6-8 minutes. Add the paprika, chilli flakes and garlic and fry for a further 3 minutes.
  2. Stir in the passata and stock and bring to a gentle simmer. Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally. Add the beans, sweetcorn kernels and cornflour mixture, season and simmer for 10 minutes, stirring.
  3. Meanwhile, preheat your oven to 220°C/200°C Fan/Gas 7. Boil the potatoes for 15-20 minutes. Drain, return to the pan, then mash with the beaten egg and season.
  4. Spoon the mince mixture into a pie dish and top with mash. Spray with low-calorie cooking spray and garnish with the dried parsley. Bake for 25 minutes, or until golden. Divide the pie between 4 plates.

Tip: Serve with your favourite Speed vegetables.

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