Cowboy pie (leftover chilli pie)
- Published: 5 Feb 18
- Updated: 18 Mar 24
This recipe uses the leftovers from our smoky sausage chilli recipe for a weeknight meal that requires minimum effort.
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Serves 4
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Hands-on time 15 min, oven time 45 min
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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
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Method
- 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.
- 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.
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- Recipe from December 2017 Issue
Nutrition
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
delicious. tips
Prepare the pie without baking, then chill for up to 24 hours.
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