Smoked Sausage & Bean "Cowboy" Pie
with Spring Onions and Cheddar Cheese
.
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.
2 unit(s)
Hickory Smoked Sausage
(ContainsSulphites)450 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Spring Onion
1 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(ContainsMilk)30 grams
Monterey Jack Cheese
(ContainsMilk)1 pack(s)
Black Beans
10 grams
Chicken Stock Paste
1 pack(s)
Finely Chopped Tomatoes with Onion and Garlic
2 sachet
BBQ Sauce
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the potatoes. Pop the sausages on a baking tray and roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when they are no longer pink in the middle. IMPORTANT: Wash your hands and equipment after handling raw meat.
Meanwhile, chop your potatoes into 2cm chunks (no need to peel). When boiling add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Halve, peel and thinly slice the onion. Trim the spring onions and thinly slice. Peel and grate the garlic (or use a garlic press). Grate both cheeses. Drain and rinse the black beans in a colander, pop half of the beans into a bowl and mash with the back of a fork.
Heat a drizzle of oil in a large frying pan on a medium-high heat. When hot add the onion to the pan and cook until soft, 4-5 mins. Add the garlic and cook for 1 min. Pour in the water (see ingredients for amount), chicken stock paste, chopped tomatoes and black beans (both whole and crushed). Stir well, then bring to a boil, lower the heat to simmer until slightly thickened, 5-7 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper and stir in the spring onions. Cover with a lid to keep warm. Once the sausages are cooked, transfer them to a board and chop them into 2cm chunks. Add them to the tomato sauce. Increase your oven temperature to 220°C.
Stir the BBQ sauce through the sausage and bean mix, taste and add more salt and pepper if needed. Transfer to an appropriately sized oven proof dish (we used a 20x20 cm for 2 people). Top with the mashed potatoes, spread to cover the sausage mixture and sprinkle over the cheese. Cook on the top shelf of your oven until golden and bubbling, 10-15 mins.
When the pie is ready, share between your plates and Enjoy!