A family favourite, my mum has been making this cowboy pie for as long as I can remember. Rich mince and beans topped with thinly sliced potatoes and cheese, its the perfect warming winter dinner! Easy to make naturally gluten free. See below.
- 500g lean mince beef
- X1 white onion (diced)
- X2 garlic cloves (crushed)
- X1 standard tin of baked beans (approx. 400g)
- 2 carrots (diced) *optional
- 250ml rich beef stock
- 1 tablespoon of gluten free Worcester sauce or Henderson’s relish
- 1 tablespoon of gluten free brown, ketchup or bbq sauce
- 1 tablespoon tomato puree
- Salt & pepper
- 5 large potatoes (I find Maris Piper work best)
- Grated cheddar cheese – to top
- Splash of olive oil
- In a large pan, with a splash of oil, brown the mince, onion, carrots (if using) and garlic until the meat is brown all over.
- Add the stock, beans, sauces and puree along with a generous helping of salt & pepper. Allow to bubble over a medium temperature (stirring intermittently) for at least 30 minutes. You want the sauce to thicken slightly and reduce down.
- Preheat the oven to 180 C, Gas Mark 4.
- Meanwhile peel and slice your potatoes, approximately 0.5 cm in thickness. Par boil them (with a pinch of salt) for approximately 8 minutes until slightly softened but not falling apart. Drain and allow to cool slightly.
- Put the mince and bean mixture into an oven proof baking dish and layer the potatoes on top, allowing them to stick up a little (this will let them crisp up).
- Finish with generous amounts of grated cheddar cheese.
- Cook in the oven for another 20 – 30 minutes until the cheese has melted and the potatoes are turning golden.
- Serve with greens of your choice, we like to serve with peas (and extra gravy if you require it!).
If you prefer, you can do this with a mash top instead and it tastes just as great!
Hope you love this meal idea as much as we do.