Chilli Beef Pie with Spicy Potato Wedges 

This is one of those recipes that cheers the soul. It’s pure comfort food, and perfect for a TV supper.

  • Serves 6


Equipment :

  • 1 x 3-litre lidded ovenproof casserole pan

For the stew :

  • 2 tsp cumin seeds
  • 1–1½ tsp dried chilli flakes (depends on how hot you like it!)
  • 1 tsp ground cinnamon
  • 2 tsp dried oregano
  • 750g braising beef, cut into 4cm pieces, excess fat removed
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 small bunch of fresh coriander, leaves and stalks separated and chopped, plus more leaves to serve
  • 2 green chillies, deseeded and diced
  • 2 tbsp tomato purée
  • 200ml red wine (or replace with extra beef stock if feeding children)
  • 1 x 400g tin of chopped tomatoes
  • 2 tbsp black treacle
  • 200ml hot beef stock
  • 1 large red pepper, deseeded and diced
  • 1 x 400g tin of black beans, drained and rinsed
  • Salt and freshly ground black pepper

For the wedges :

  • 4 large baking potatoes
  • 2 tbsp olive oil
  • A good pinch of smoked paprika
  • A generous handful of grated mature Cheddar cheese

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