Bake a warming beef pie that packs in four of your five-a-day. Not only is this a comforting dish, it also looks special enough to serve to guests
Prep:10 mins
Serves 4
2 tbsp rapeseed oil375g pack lean stir-fry beef strips3 large garlic cloves, sliced1 tbsp smoked paprika500ml carton passata1 red pepper, deseeded and cubed1 yellow pepper, deseeded and cubed2 x 400g cans black beans, 1 drained9 pitted Kalamata olives, sliced3 tsp fresh thyme leaves1 tbsp vegetable bouillon powder320g broccoli florets, to serve
STEP 1Heat the oven to 180C/160C fan/gas 4. Heat 1 tbsp oil in a non-stick pan over a medium heat and stir-fry the beef and garlic until the beef changes colour but is not fully cooked. Stir in the paprika, passata, peppers, both cans of beans, olives and 2 tsp thyme with the bouillon. Cover and simmer for 10 mins.STEP 2Meanwhile, for the topping, toss the potatoes with the onion, remaining 1 tbsp oil and 1 tsp thyme until the veg is fully coated. Tip the beef mixture into a shallow oval ovenproof dish (ours was 30 x 20cm) and top evenly with the potatoes right up to the edges of the dish. Cover with foil and put on a baking sheet. Bake for 1 hr, then remove the foil and bake for 20 mins more until the potatoes are tender and starting to turn golden. Will keep frozen for up to three months.STEP 3Remove from the oven and leave to cool a little while you steam or boil the broccoli florets for 8 mins or until just tender. Serve the pie in its dish for scooping, with the broccoli on the side.
