Budget Cowboy Pie (£0.50 per person)
Budget Cowboy Pie (£0.50 per person)
🤠 Saddle up for flavour-packed fun with our budget-friendly Cowboy Pie! 🥧✨ This hearty, easy-to-make delight is a steal at the cost of just £0.50 per person.
Ingredients
- 5 baking potatoes, peeled and cubed (£0.71)
- 1 teaspoon of vegetable oil
- 2 onions, finely diced (£0.24)
- 8 sausages, de-skinned (£1.49)
- 3 teaspoons of minced garlic (£0.15)
- 2 x 400g tins of baked beans (£0.52)
- 1 x 400g tin of chopped tomatoes (£0.32)
- 4 tablespoons of BBQ sauce (0.10)
- 300g of frozen peas (£0.20)
- 300g of frozen sweetcorn (£0.20)
- 2 tablespoons of unsalted butter (£0.10)
- 45g of grated cheddar cheese (£0.25)
Instructions
Pre-heat the oven to 200°C
Heat a large saucepan of water and once bubbling add the potatoes and boil for 15 minutes
In the meantime, heat the vegetable oil in a large saucepan over a medium heat, add the onions and fry for 5 minutes until soft
Add the sausage meat and garlic and fry for another 5 minutes until the sausage meat has browned
Add the baked beans, chopped tomatoes and BBQ sauce and bring to a boil, then turn off the heat and stir through the frozen peas and sweetcorn
Transfer the sausage mix to a large ovenproof dish
Drain the potatoes and mash them with unsalted butter
Dollop the mash evenly over the top of the sausage mix and spread it to cover the pie evenly
Sprinkle the pie with grated cheddar and place into the oven to bake for 20-25 minutes
Serve once cooled.
Notes
Please note that in some cases, peas, or loose kernels of sweetcorn, could be a choking hazard for young babies. Please use the back of a fork to lightly crush if you are concerned. Freezing and re-heating advice: Once cooled place in an airtight container in the freezer for up to 3 months. Defrost fully before reheating. Place the food in an ovenproof dish, sprinkle with some water and cover tightly with foil. Cook at around 180c for 20 mins and check its piping hot throughout. Please follow NHS guidance on safe preparation and storage of food here.
No Comments