Smokey Beef and Black Bean Shepherds Pie

 

Ingredients: serves 1

  • 1/4 tbs Olive oil, extra virgin

  • 150grams Beef, chuck steak, fully-trimmed, raw

  • 1/4 Onions, red, raw, Medium

  • 1/4 cup Capsicum, red, raw, Medium

  • 1 Garlic, cloves, raw

  • 1tsp Cajun spice mix

  • 1/2 tsp Paprika smoked, spice

  • 1/4 undrained Tomato 400g, canned, no salt added

  • 30mL Beef stock, liquid, salt-reduced

  • 1/4 tin Black beans, canned, 400g (240g net weight drained)

  • 15grams Baby spinach

  • 1/4 Sweet potato, unpeeled, raw, Medium

  • 20grams Cheese, cheddar, reduced fat

  • 10grams Cheese, fetta (feta), reduced fat

Method:

1. Preheat the oven to 180°C. In a large frying pan, heat half of the oil over medium-high heat. Add the beef pieces and brown for about 5 minutes. Transfer to a plate.

2. In the same pan, add the remaining oil, then sauté onions, capsicums, and garlic until softened. Stir in Cajun seasoning and smoked paprika, cooking for another minute.

3. Return the beef to the pan, add diced tomatoes and beef stock. Bring to a simmer, then reduce heat and cook for about 30 minutes, until the beef is tender. Stir in black beans and baby spinach, cooking until the spinach wilts.

4. Dice the sweet potato into small chunks and then steam or microwave until soft and tender. Transfer to a food processor or mash by hand until the potato is a smooth consistency.

5. Transfer the beef mixture to an ovenproof dish. Spread the mashed sweet potato evenly on top. Sprinkle with grated cheese.

6. Bake in the preheated oven for 20 minutes or until the top is golden and crispy. Crumble over some feta cheese to serve.

Enjoy!

 
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