Chilli bean pie a.k.a Jim Bob Pie

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https://www.sainsburysmagazine.co.uk/recipes/mains/chilli-bean-pie

Ingredients - serves 6

2 tbsp olive oil
1 large red onion, diced
2 red peppers, diced
3 garlic cloves, crushed
1 tsp chipotle paste, plus 1 tbsp for the mash (we used powder)
1 rounded tbsp tomato purée
½ tbsp smoked paprika
1 tbsp ground cumin
½ tbsp dried oregano
250ml vegetable stock - use gluten-free stock, if required
2 x 400g tins chopped tomatoes
2 x 400g tins beans, rinsed and drained (we used black beans and red kidney beans)
1 tbsp light brown sugar
1.5kg sweet potatoes (we only had 1kg - fine)

1. Heat 1 tablespoon of oil in a large saucepan or lidded casserole. Fry the red onion and peppers with a pinch of salt for 8-10 minutes until softened. Add the garlic, chipotle paste, tomato purée, spices and oregano and fry for a further 2 minutes until fragrant.
2. Stir in the stock, chopped tomatoes and drained beans. Bring to the boil and simmer for 20 minutes or until thickened. 
Meanwhile, peel the sweet potatoes and chop them into large chunks. Put in a saucepan of boiling salted water. Bring to the boil and cook for 15 minutes or until soft. Drain in a colander and leave to steam dry for 5 minutes. Return the sweet potatoes to the pan, mash until smooth and stir in the remaining tablespoon of oil and the extra chipotle paste. Season to taste.  Preheat the oven to 200°C, fan 180°C, gas 6.
3. Stir the sugar into the pie filling and check the seasoning to taste.
4. Spoon the bean chilli into a large rectangular ovenproof dish (about 28 x 20cm base) and top with the chipotle mash, taking it to the edges of the pie dish. Rough up the surface with a fork, to help get more crispy bits as it cooks. (you can freeze at this point if desired)
4. Bake for 25-30 minutes until the top is golden and the sauce is bubbling up around the edges.







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