Gunpowder Pie

Name: Gunpowder Pie
Total time: 1 hour 45 minutes
Yield: 4
Ingredients: For The Chilli Beef Filling: 500g Minced Beef (10% fat or 5% fat) 1 tbsp Mellow Yellow Chilli Oil 1 Onion – diced 2 tsp Garlic Puree (or 2 fat garlic cloves finely chopped) 1 Red Pepper – diced 1 Green Pepper – diced 400g Tin Chopped Tomatoes 400g Tin Kidney Beans – drained and rinsed 1 tbsp Ground Coriander 1 tbsp Ground Cumin 1 Beef Stock Cube 1 tbsp Sweet Paprika 1 tbsp Plain Flour ½ – 1 tsp Salt ¼ tsp Black Pepper ½ – 1 tsp Chilli Powder (optional – see notes) 1 tsp Instant Coffee Granules (optional) 25g Dark Chocolate (optional) 15g Fresh Coriander – finely chopped; For The Chilli-Cheese Potato Topping: 1250g White Potatoes – peeled and chopped 30ml 1 tbsp Mellow Yellow Chilli Oil 30ml Mellow Yellow Cold Pressed Rapeseed Oil 200g Mature Cheddar Cheese – grated 1 tsp Salt ¼ tsp Black Pepper 15g Fresh Coriander – finely chopped A Splash of Milk (optional – to loosen stiff potatoes)

1 hour 45 minutes

Looking for the perfect Bonfire Night food? This hearty beef and potato pie combines tender beef, rich gravy and the bold flavour of Mellow Yellow Chilli Rapeseed Oil for a warming, spicy twist on a classic. Finished with creamy mashed potato, melted cheese and a golden crust, it’s an easy British comfort food recipe that’s ideal for autumn gatherings, fireworks parties and cosy winter evenings. Get ahead by making it the day before or double up on the ingredients and freeze one.

Method

1

Preheat the oven to 140°C/ 280°F
2

Pour the Mellow Yellow Chilli Oil into the base of an oven-proof casserole dish, add the onion and cook over moderate heat for around 5 minutes until softened. Add the garlic and cook for another minutes. Stir in the coriander and cumin.
3

Crumble in the minced beef and stir until browned all over. Now crumble in the stock cube and add the salt, pepper, flour, paprika and chilli powder. Add the red pepper, green pepper and tinned tomatoes. Stir and bring up to the boil. Now cover the casserole dish with a lid (or tightly fitting foil).
4

Transfer to the oven and cook for 90 minutes, stirring after 45 minutes. When finished stir in the coffee granules and chocolate. Taste and adjust seasoning as necessary, then fold through the kidney beans and fresh coriander.
Transfer the chilli beef pie filling to your pie dish. Increase the oven temperature to 180°C/ 350°F.
5

To make the Chilli-Cheese Potato topping: cook the potatoes in salted boiling water for around 20 minutes until fork-tender. Drain and mash until smooth. Now add the chilli oil and rapeseed oil, season, add the grated cheese and stir until smooth. Add a splash of milk and stir through the coriander.
6

Spoon the mashed potato over the top of the meat filling and use a fork to spread it out, adding a wavy pattern to the top of the pie. Bake for 30-40 minutes until the top of your pie is golden and bubbling. Let cool for 10 minutes before serving.

For The Chilli Beef Filling:

500g Minced Beef (10% fat or 5% fat)
1 tbsp Mellow Yellow Chilli Oil
1 Onion – diced
2 tsp Garlic Puree (or 2 fat garlic cloves finely chopped)
1 Red Pepper – diced
1 Green Pepper – diced
400g Tin Chopped Tomatoes
400g Tin Kidney Beans – drained and rinsed
1 tbsp Ground Coriander
1 tbsp Ground Cumin
1 Beef Stock Cube
1 tbsp Sweet Paprika
1 tbsp Plain Flour
½ – 1 tsp Salt
¼ tsp Black Pepper
½ – 1 tsp Chilli Powder (optional – see notes)
1 tsp Instant Coffee Granules (optional)
25g Dark Chocolate (optional)
15g Fresh Coriander – finely chopped
For The Chilli-Cheese Potato Topping:

1250g White Potatoes – peeled and chopped
30ml 1 tbsp Mellow Yellow Chilli Oil
30ml Mellow Yellow Cold Pressed Rapeseed Oil
200g Mature Cheddar Cheese – grated
1 tsp Salt
¼ tsp Black Pepper
15g Fresh Coriander – finely chopped
A Splash of Milk (optional – to loosen stiff potatoes)