For the topping

  • 2 large (500g) potatoes, very thinly sliced
  • 1 onion, halved and thinly sliced (about 120g)


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with


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