Spicy Beef and Black Bean Pie

Name: Spicy Beef and Black Bean Pie
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 2 tbsp rapeseed oil; 375g pack lean stir-fry beef strips; 3 large garlic cloves sliced; 1 tbsp smoked paprika; 500ml carton passata; 1 red pepper deseeded and cubed; 1 yellow pepper deseeded and cubed; 2 x 400g cans black beans 1 drained; 9 pitted Kalamata olives sliced; 3 tsp fresh thyme leaves; 1 tbsp vegetable bouillon powder; 320g broccoli florets to serve; 2 large (500g) potatoes very thinly sliced; 1 onion halved and thinly sliced (about 120g)

⏱ 100 mins 🍽 Serves 4 ✅ Easy 🏷 Main course

This warming beef pie combines lean stir-fry strips with black beans, peppers and olives in a rich, paprika-spiced passata sauce. It is topped with thinly sliced potatoes and onions, then baked until golden. Serve with steamed broccoli for a complete meal that looks impressive enough for company. The recipe yields four generous portions.

Ingredients

2 tbsp rapeseed oil
375g pack lean stir-fry beef strips
3 large garlic cloves sliced
1 tbsp smoked paprika
500ml carton passata
1 red pepper deseeded and cubed
1 yellow pepper deseeded and cubed
2 x 400g cans black beans 1 drained
9 pitted Kalamata olives sliced
3 tsp fresh thyme leaves
1 tbsp vegetable bouillon powder
320g broccoli florets to serve
2 large (500g) potatoes very thinly sliced
1 onion halved and thinly sliced (about 120g)

Method

Set your oven to 180C/160C fan/gas 4. Warm 1 tbsp of the rapeseed oil in a non-stick pan and cook the beef strips with the sliced garlic until the meat just begins to change colour. Mix in the smoked paprika, passata, cubed peppers, both cans of beans, the sliced olives and 2 tsp of the thyme leaves along with the bouillon powder. Put a lid on the pan and let it simmer for 10 mins.
While the filling cooks, prepare the topping by combining the thinly sliced potatoes and onion with the remaining 1 tbsp of oil and 1 tsp of thyme, ensuring they are well coated. Transfer the beef mixture into a shallow oval ovenproof dish measuring roughly 30 x 20cm. Arrange the potato and onion mixture evenly over the top, covering it completely to the edges. Cover the dish with foil, place it on a baking sheet and bake for 1 hr. After this, take off the foil and bake for a further 20 mins until the potatoes are soft and beginning to colour. This pie can be frozen for up to three months.
Take the pie out of the oven and allow it to stand for a few minutes. Meanwhile, steam or boil the broccoli florets for 8 mins or until they are just tender. Present the pie in its dish for easy serving, accompanied by the cooked broccoli on the side.

Nutrition (per serving)

Calories545 kcal

Fat14 g

Saturates3 g

Carbs57 g

Sugars14 g

Fibre18 g

Protein37 g

Sodium520 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

DietHealthy