Baked Bean Pie

The ultimate comfort food!


Hubby absolutely lost his mind over this one! Devouring this rich meaty sauce crowned with creamy mashed tatties & golden cheese in a flash after a hard days work.

In a large frypan, heat up a good glug of oil to brown off 500g of mince (I use pork but whatever floats your boat is fine) along with 2 carrots which you’ve peeled & finely diced. Season generously with salt & pepper before adding in a tin (410g) of diced tomatoes. Stir in 1 cup of beef stock & a tin (425g) of baked beans. Finally, bung in a jolly good sprinkling of mixed dried herbs to boost flavour. Allow that to gently simmer away so it reduces the liquid & develops all that fabuliciouz flavour.

Meanwhile, peel some potatoes & get them turned into a mash. How I do mine is dice up roughly the peeled spuds & throw them into my steamer (this way they don’t get waterlogged). When they’re nice & soft, I add in a lot of butter (I slice a good chunk off the block, probably about 50g worth) & splash in a good amount of milk too as well as always seasoning with salt & white pepper. Smash it up well with the masher & there you have it – mashed tattie.

By the time the mash is ready, the filling should be thick & rich. Pour the filling into an oven proof dish then spread the mash tattie all over the top to cover before crowning off with a generous helping of grated cheddar cheese.

Whack the pie into a 200c oven for 45 minutes then It’s Chompin Time!


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