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Serves 4

INGREDIENTS:

3 tbsp. sunflower oil
3 small leeks, thinly sliced
1 lb. ground beef
4 baby carrots, coarsely chopped
1 onion, coarsely chopped
2 tbsp. all-purpose flour, sifted
1 cup beef stock
1 tsp. Marmite
3 tsp. tomato puree
1 tbsp. thyme, parsley, and basil, finely chopped
1 tbsp. saltless butter, broken into small pieces
2 cups baked beans in tomato sauce
4 oz. Edam cheese, grated
1 tsp. salt
1 tsp. black pepper
1 1/2 lbs. mashed potatoes, mashed with 1 tbsp. butter

METHOD:

Preheat oven to 375 F (180 C). Heat sunflower oil in a frying pan. Add leek slices, ground beef, carrots, onion, herbs, salt, and black pepper. Fry until vegetables are soft and beef is cooked, about 5 minutes.

Add flour, beef stock, Marmite, and beans. Mix well and cook for 5 minutes until liquid has thickened. Put in an ovenproof dish. Spread mashed potatoes across meat mixture. Sprinkle across the Edam cheese.

Bake in oven for 25 minutes or until golden. Serve hot with a light green salad and crusty bread if desired.