Beef pie recipes · American recipes

Cowboy pie (leftover chilli pie)

Name: Cowboy pie (leftover chilli pie)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4
Ingredients: ⅓ batch smoky sausage chilli (defrosted if frozen); 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; 1.5 litre ovenproof dish

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

Serves4

Hands-on15 min

Oven45 min

DifficultyEasy

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.

Nutrition

Per serving (Serves 4)
Calories	641kcals
Fat	30.8g (13.6g saturated)
Protein	24.7g
Carbohydrates	56.8g (14.7g sugars)
Fibre	18.9g

Cowboy pie (leftover chilli pie)

Method

Nutrition

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