Description

Cowboy Pie is a hearty and comforting casserole made by combining smoky sausage chili with pinto beans, topped with creamy mashed potatoes and melted cheddar cheese. This delicious leftover chili pie is baked until golden and bubbling, then garnished with fresh coriander for a flavorful finish. Perfect for a satisfying family meal with minimal prep using ready-made mash and pantry staples.

Ingredients

Scale

Chili Mixture

⅓ batch smoky sausage chili
2 x 400g cans pinto beans, drained
1-2 tablespoons barbecue sauce (Heinz Sticky Barbecue Sauce)

Topping

2 x 400g packs ready-made mash, microwaved for 2 minutes
50g mature cheddar, grated

Garnish

Fresh coriander leaves to serve

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Instructions

Preheat Oven: Heat your oven to 200°C (180°C fan)/gas mark 6 to prepare for baking the pie.
Combine Ingredients: In a medium saucepan over medium heat, add the smoky sausage chili and drained pinto beans. Warm the mixture thoroughly until it is steaming hot. Stir in 1 to 2 tablespoons of barbecue sauce and taste; adjust seasoning if necessary to balance flavors.
Assemble Pie: Transfer the warmed chili and bean mixture into a 1.5-liter ovenproof dish, spreading it out evenly. Top the filling with the microwaved mashed potatoes, smoothing the surface evenly. Sprinkle the grated mature cheddar cheese over the top to cover the mash.
Bake: Place the assembled pie in the preheated oven and bake for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Garnish and Serve: Remove the pie from the oven and sprinkle fresh coriander leaves on top before serving to add a fresh, herbaceous note.

Notes

The smoky sausage chili can be homemade or store-bought leftovers.
Use ready-made mash for a quick and easy topping that saves time.
Adjust the amount of barbecue sauce to taste depending on preferred sweetness and tang.
Fresh coriander adds a bright contrast but can be substituted with parsley if preferred.
This pie can be reheated the next day and makes great leftovers.