Spicy Beef & Black Bean Pie
Recipe GLPRafb6ce8829a125
A hearty, one-dish spiced beef and black bean filling topped with a golden layer of thinly sliced potatoes and onions. Smoked paprika and fresh thyme bring warmth and depth to the rich tomato and bean base, while Kalamata olives and roasted peppers add brightness. Baked until the potato topping is crispy and golden, this naturally dairy-free pie serves eight and is perfect for feeding a crowd. Serve hot with steamed broccoli on the side.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tbsp rapeseed oil
375g lean stir-fry beef strips
3 large garlic cloves, sliced
1 tbsp smoked paprika
500ml tomato passata
1 red pepper, deseeded and cubed
1 yellow pepper, deseeded and cubed
2 x 400g cans black beans, 1 drained and 1 with liquid
9 pitted Kalamata olives, sliced
3 tsp fresh thyme leaves
1 tbsp vegetable bouillon powder
2 large potatoes (about 500g), very thinly sliced
1 onion (about 120g), halved and thinly sliced
320g broccoli florets, for serving
Directions
Preheat your oven to 180°C (160°C fan/gas mark 4). Heat 1 tablespoon of the rapeseed oil in a large non-stick pan over medium heat. Add the beef strips and sliced garlic, then stir-fry until the beef is no longer pink on the surface but is still rare inside, about 3–4 minutes. Stir in the smoked paprika, coating the meat evenly.
Pour in the tomato passata and add the diced red and yellow peppers, both cans of black beans (one drained of liquid, one with its liquid), the sliced Kalamata olives, 2 teaspoons of the fresh thyme leaves, and the vegetable bouillon powder. Stir well to combine. Cover the pan and let the mixture simmer gently for 10 minutes, stirring occasionally to ensure even heating and flavor distribution.
While the filling simmers, prepare the topping. In a large bowl, combine the very thinly sliced potatoes with the halved and thinly sliced onion, the remaining 1 tablespoon of rapeseed oil, and the remaining 1 teaspoon of fresh thyme leaves. Toss everything together until the vegetables are completely and evenly coated with oil.
Transfer the hot beef and bean filling into a shallow oval ovenproof dish (approximately 30 x 20 cm), spreading it in an even layer. Arrange the seasoned potato and onion mixture over the top, layering the slices neatly and extending them right to the edges of the dish to create an even covering. Cover the entire dish tightly with aluminum foil.
Place the covered dish on a baking sheet and bake in the preheated oven for 1 hour. After 1 hour, carefully remove the foil (watch for steam) and return the dish to the oven. Bake uncovered for an additional 20 minutes, until the potato topping is completely tender and the exposed edges are beginning to turn golden brown.
Remove the pie from the oven and allow it to rest for a few minutes while you prepare the broccoli. Steam or boil the broccoli florets in salted water for 8 minutes, until just tender with a slight bite to them. Drain well.
To serve, bring the pie to the table in its dish and scoop portions directly from the dish, ensuring each serving includes both the spiced beef and bean filling and the crispy potato topping. Arrange the steamed broccoli on the side of each plate.
