Cowboy Pie
First of all, I'm not a cowboy and I have no idea what cowboys eat, but there's baked beans in this so I've assumed this is something cowboys would like?
First of all, I'm not a cowboy and I have no idea what cowboys eat, but there's baked beans in this so I've assumed this is something cowboys would like?
- 1 tablespoon sugar
- 2 tablespoons worcestershire sauce
- 1/2 teaspoon black pepper to taste
- 50 grams butter
- 1/2 teaspoon salt to taste
- 200 ml milk
- 500 grams cocktail sausages or chipolata sausages twisted and cut into three (about 4cm long)
- 500 grams minced beef (ground beef)
- 250 grams smoky bacon streaky
- 800 grams baked beans canned
- 2 onions roughly chopped
- 400 ml beef stock
- 2 tablespoons barbecue sauce
- 1 tablespoon chilli powder
- 1.5 kg potatoes peeled and chopped
- 250 grams cheddar cheese grated
- Carbohydrate 64.8202981278197 g
- Cholesterol 172.8125 mg
- Fat 60.8775762503461 g
- Fiber 9.57248127972858 g
- Protein 47.0905943753144 g
- Saturated Fat 26.9640767500593 g
- Serving Size 1 1 Serving (621g)
- Sodium 1664.60891677124 mg
- Sugar 55.2478168480911 g
- Trans Fat 5.82696250005768 g
- Calories 983 calories
Step-by-step
- Brown the sausages under a grill.
- Heat some oil in a pan and fry the onions until starting to turn brown (around 5 to 10 minutes).
- Add the minced beef and bacon and fry until the beef has browned (drain the fat if necessary) and add the sausages.
- Add the bakes beans, beef stock, barbecue sauce, Worcestershire sauce, chilli powder, sugar and seasoning, stir everything together and simmer until everything has thickened (around 30 minutes).
- Meanwhile cook the potatoes in boiling water then mash with the butter. Gradually add the milk until your desired consistency has been achieved.
- Pour the meat and bean sauce into a baking dish and top with the mashed potato. Sprinkle the cheese over the top and add to an oven, preheated to 180 degrees Celsius, for around 30 minutes (until the cheese has turned golden brown) and then serve.
Operating without strict budget constraints, this recipe requires managing a high volume of ingredients through distinct stages of reduction and browning before assembly. Because multiple protein sources release moisture at different rates, visual and textural assessments replace guesswork at the stovetop and oven stages.
- Brown the cocktail or chipolata sausages under a grill rather than in a pan to render their fat efficiently without breaking the casing integrity.
- Fry the roughly chopped onions for five to ten minutes until the edges take on colour, which develops the necessary base fond for the minced beef and streaky bacon.
- Simmer the meat, baked beans, beef stock, barbecue sauce, Worcestershire sauce, chilli powder, and sugar mixture for approximately thirty minutes until the liquid reduces into a thick, cohesive sauce that will not bleed into the potato topping.
- Mash the boiled potatoes with butter and gradually incorporate the milk until the starch achieves a spreadable consistency capable of supporting a layer of grated cheddar cheese.
- Bake the assembled dish in an oven preheated to 180 degrees Celsius for roughly thirty minutes, pulling it only when the cheese topping turns a distinct golden brown.
For storage planning, this pie can be assembled, frozen unbaked for up to three months, and baked straight from frozen by adding twenty minutes to the initial oven time. Leftovers keep in the refrigerator for three to four days and reheat thoroughly in an oven set to 160 degrees Celsius.
