Spicy beef & black bean pie

• rapeseed oil↗2 tbsp 2 tbsp
• lean stir-fry beef↗375g pack 375g pack

  strips

• garlic cloves↗3 large 3 large

  sliced

• smoked paprika↗1 tbsp 1 tbsp
• passata↗500ml carton 500ml carton
• red pepper↗1 1

  deseeded and cubed

• yellow pepper↗1 1

  deseeded and cubed

• black beans↗2 x 400g cans 2 x 400g cans

  1 drained

• pitted Kalamata olives↗9 9

  sliced

• fresh thyme leaves↗3 tsp 3 tsp
• vegetable bouillon powder↗1 tbsp 1 tbsp
• broccoli florets↗320g 320g

  to serve

• potatoes↗2 large (500g) 2 large (500g)

  very thinly sliced

• onion↗1 1

  halved and thinly sliced (about 120g)

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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.