Name: Spicy beef & black bean pie
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil -; 375g pack lean stir-fry beef strips -; 3 large garlic cloves , sliced -; 1 tbsp smoked paprika -; 500ml carton passata -; 1 red pepper , deseeded and cubed -; 1 yellow pepper , deseeded and cubed -; 2 x 400g cans black beans , 1 drained -; 9 pitted Kalamata olives , sliced -; 3 tsp fresh thyme leaves -; 1 tbsp vegetable bouillon powder -; 320g broccoli florets , to serve -; 2 large (500g) potatoes , very thinly sliced -; 1 onion , halved and thinly sliced (about 120g) -

Ingredients for - Spicy beef & black bean pie

1. 2 tbsp rapeseed oil

2. 375g pack lean stir-fry beef strips

3. 3 large garlic cloves , sliced

4. 1 tbsp smoked paprika

5. 500ml carton passata

6. 1 red pepper , deseeded and cubed

7. 1 yellow pepper , deseeded and cubed

8. 2 x 400g cans black beans , 1 drained

9. 9 pitted Kalamata olives , sliced

10. 3 tsp fresh thyme leaves

11. 1 tbsp vegetable bouillon powder

12. 320g broccoli florets , to serve

13. 2 large (500g) potatoes , very thinly sliced

14. 1 onion , halved and thinly sliced (about 120g)

How to cook deliciously - Spicy beef & black bean pie

1 . Stage

Heat 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.

2 . Stage

Meanwhile, 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.

3 . Stage

Remove 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.