The cheat s south american gaucho pie recipe
The Cheat s South American Gaucho Pie recipeThis article was published by: Matthew
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|200 g||corned beef, Argentinian, tinned|
|200 g||baked beans, tinned|
|1 small||red pepper, chopped|
|3 clove(s)||garlic, finely sliced|
|100 g||mushrooms, chopped|
|25 ml||beef stock|
|4 medium||potatoes, peeled|
|100 g||grated cheese, mixed hard cheese including parmesan|
|1 tbsp||sweet chili sauce, or a couple of chopped chilies|
InstructionsSet the oven to 210°C. Cut the sweetcorn into 2-3 cm slices. Place the slices in an ovenproof dish, drizzle with olive oil and set aside.
Fry the onions and garlic in some oil until soft. Add the sliced pepper and chili if used, then the mushrooms. Fry until slightly brown and well flavoured.
Boil the potatoes in salted water. When cooked mash with butter and half of the cheese.
In the meantime, open the corned beef and shred into a casserole. Add the baked beans, a squeeze of tomato puree, sweet chili sauce, if used and the stock. Add the fried vegetables and mix well.
Cover with the mashed cheesy potato and sprinkle the top with a mixture of the rest of the cheese.
Place the casserole in the oven with the sweet corn slices and cook for about 20-25 minutes.
Serve the sweetcorn with a portion of the pie.
For a posh version substitute some haricot or latin american black beans for the baked beans. Soak the beans overnight and boil for 10 minutes on high, then simmer for an hour or so until cooked. Increase the amount of tomato puree and stock to compensate for the loss of the baked bean sauce.
ca. 35 min
Grade of difficulty:
Calories per portion:
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