COWBOY COTTAGE PIE WITH CHIPOTLE BEANS AND RASHERS

“This is great for a fireside camping breakfast or a Sunday night supper.”

Serves 4

EASY

GREAT VALUE Preparation: 20 minutes Cooking: 45 minutes

Woolworths pork rashers 4, sliced olive oil 1T onions 2, sliced garlic 4 cloves, crushed celery 2 sticks butter beans 2 x 400 g cans, drained smoked paprika 1t

Woolworths Clarks Kitchen chipotle chilli sauce 4–6 T

Woolworths ultimate potato mash, for topping

For the blistered tomato-andcoriander salsa:

Woolworths Rosa tomatoes

100 g, halved fresh coriander 15 g, chopped green chillies 1–2 chopped olive oil 2T lemon juice a squeeze sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 180°C. Fry the rashers in the olive oil in an ovenproof pan for

5–10 minutes, or until crispy and golden.

2 Remove the rashers but keep the fat in the pan. Add the onions and fry until light golden, then add the garlic and celery and fry for 1 minute. Add the butter beans and paprika, toss to coat, and fry for 2 minutes.

3 Add 4 T chipotle sauce and stir through. Taste and adjust the seasoning, adding more chipotle sauce if you like. Remove from the heat and allow to cool slightly.

4 Stir through the rashers and pipe over the mash or smooth it over with a spoon to make a crust. Alternatively, spoon the filling into ovenproof ramekins and top with the mash. Bake until golden and bubbling, 15 minutes for mini pies and 25 minutes for a large one. 5 To make the salsa, blister the tomatoes in a pan, then toss with the

remaining ingredients. Serve with the pie. WHEAT- AND GLUTEN-FREE

WINE: Woolworths Fairview Shiraz