HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSausage Meatball And Butter Bean Pie
Sausage Meatball and Butter Bean Pie

Sausage Meatball and Butter Bean Pie

with Roasted Pepper and Caramelised Onion

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We love good Sausage Meatball and Borlotti Bean Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SulphitesCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 tin(s)

Butter Beans

1 unit(s)

Red Onion

225 grams

Pork and Oregano Sausage Meat


1 sachet

Balsamic Vinegar


8 grams

Plain Flour

(ContainsCereals containing Gluten)

1 pack(s)

Tomato Passata

1 sachet

Chicken Stock Powder

¾ roll(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3929 kJ
Energy (kcal)939 kcal
Fat50.0 g
of which saturates22.0 g
Carbohydrate88 g
of which sugars15.0 g
Protein31 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Halve the pepper, remove the core and thinly slice. Chop the slices in half. Pop them on a baking tray and drizzle with oil. Season with salt and pepper. Roast on the top shelf of your oven until soft and charred, 10-12 mins. Remove and set aside.


Meanwhile, drain and rinse the butterbeans in a colander. Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the onion and fry until golden and soft, stirring occasionally, 5-6 mins. While the onion cooks, form the sausage meat into 5 even sized balls per person. IMPORTANT: Remember to wash your hands after handling raw meat.


When the onion is soft, add the balsamic vinegar, cook for 1 minute until sticky, then remove to a bowl. Pop your pan back on medium-high heat with a drizzle of oil and add the meatballs. Fry until golden on the outside, 5-6 mins, turning every couple of mins. Once golden, pop the red onion mixture back into the pan, add the flour and stir everything together thoroughly. Cook for 1-2 mins, then pour in the water (see ingredients for amount) and passata.


Add the chicken stock powder, roasted pepper and the butterbeans. Add a pinch of sugar and season with salt and pepper. Bring to the boil and simmer, stirring frequently until the mixture is nice and thick, 5-6 mins, lowering the heat if necessary. Pour into an ovenproof dish, making sure the meatballs are evenly distributed. Lay the puff pastry on top. TIP: It doesn't matter if the pastry hangs a little over the edge of the dish.


Bake the pie on the middle shelf of your oven until the pastry is well risen, crispy and brown and the meatballs are cooked through, 15-20 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, get your washing up done! Once cooked, remove the pie from your oven.


Serve the pie in bowls and enjoy!