Description
Cowboy Pie is a hearty and comforting dish made from smoky sausage chili combined with pinto beans, topped with creamy mashed potatoes and mature cheddar cheese, then baked until golden and bubbling. Perfectly suited for using leftover chili, this rustic pie delivers a smoky, savory flavor with a touch of barbecue sauce and fresh coriander to brighten each bite.
Ingredients
Scale
Filling
- â…“ batch smoky sausage chili
- 2 x 400g cans pinto beans, drained
- 1-2 tablespoons barbecue sauce (Heinz Sticky Barbecue Sauce)
Topping
- 2 x 400g packs ready-made mashed potatoes, microwaved for 2 minutes
- 50g mature cheddar, grated
- Fresh coriander leaves to serve
Instructions
- Preheat the oven: Heat your oven to 200°C (180°C fan) or gas mark 6 to prepare it for baking the pie.
- Combine the filling: In a medium saucepan, mix the smoky sausage chili and drained pinto beans together. Warm the mixture over medium heat until it is steaming, then stir in 1 to 2 tablespoons of barbecue sauce. Taste and season with salt and pepper if needed.
- Assemble the pie: Pour the warm chili and bean mixture into a 1.5-liter ovenproof dish, spreading it evenly. Top generously with the warmed mashed potatoes and sprinkle the grated mature cheddar cheese over the surface.
- Bake the pie: Place the dish in the preheated oven and bake for 45 minutes, or until the topping is golden brown and bubbly.
- Garnish and serve: Remove from the oven and sprinkle fresh coriander leaves on top before serving for a burst of freshness.
Notes
- You can adjust the amount of barbecue sauce to suit your preferred level of smokiness and tang.
- Using ready-made mashed potatoes saves time, but homemade mash can be used for an even creamier topping.
- This dish is ideal for using up leftover chili to create a new hearty meal.
- For a vegetarian version, substitute the smoky sausage chili with a plant-based chili and ensure beans and mash are vegetarian-friendly.
