Spicy Bean and Beef Pie
Get ready to impress your family and guests with the bold and hearty flavors of Spicy Bean and Beef Pie! This savory pie combines tender ground beef, protein-packed kidney beans, and a medley of warming spices like cumin, smoked paprika, and chili powder, nestled in a flaky shortcrust pastry. The addition of cayenne pepper offers an optional fiery kick for spice enthusiasts, while rich tomato paste and diced tomatoes provide a robust base for the filling. Perfectly golden and crisp after baking, this pie is a satisfying centerpiece for dinner, whether paired with a fresh green salad or steamed vegetables. With a prep time of just 20 minutes and six servings, it’s an easy yet impressive dish for weeknight meals or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 500 grams ground beef
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 400 grams canned kidney beans, drained and rinsed
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters beef or vegetable stock
- 500 grams shortcrust pastry
- 1 egg, beaten
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent.
Stir in the garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the tomato paste, and cook for 1 minute to enhance its flavor.
Add the canned diced tomatoes, kidney beans, ground cumin, chili powder, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir to combine.
Pour in the beef or vegetable stock and let the mixture simmer for 10 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove from heat and set aside.
Roll out the shortcrust pastry on a floured surface. Cut one portion to fit a 9-inch pie dish for the base and another portion for the top.
Press the pastry base into the pie dish, trimming any excess. Fill the base with the spicy beef and bean mixture evenly.
Cover the pie with the remaining pastry, sealing the edges by crimping them together. Trim any excess pastry if needed.
Make small slits in the top of the pie to allow steam to escape while baking.
Brush the beaten egg over the pastry for a golden finish.
Bake the pie in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp.
Remove the pie from the oven and let it rest for 5 minutes before serving. Enjoy your Spicy Bean and Beef Pie with a fresh green salad or steamed vegetables.
Nutrition Facts
Calories |
4068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.1 g | 304% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 5679 mg | 247% | |
| Total Carbohydrate | 351.8 g | 128% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 27.3 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 519 mg | 40% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 4207 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
