beef and olive pie

serves 4

ingredients

2tbsp olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 tbsp flour
350g pack The Co-operative cubed beef
2 rashers The Co-operative smoked rindless bacon, chopped
150ml (5fl oz) The Co-operative Fairtrade Argentine Bonarda Shiraz
150ml (5fl oz) Knorr beef stock
110g (4oz) The Co-operative Truly Irresistable green olives stuffed with sun-dried tomatoes, drained and halved
600g (1lb 5oz) potatoes, sliced
1/2 tsp paprika

method

Heat 2 tsp olive oil in a large lidded pan and add the onion, cooking for about 5 minutes until softened. Stir in the garlic and cook for a further minute. Remove from the pan and set aside. Place the flour in a shallow plate and season. Toss the Knorr beef cubes in the flour to coat, then add to the pan. Turn the meat until it is brown on all sides. Add the bacon and cook for a further minute. Pour in the wine, letting it bubble up, then add the stock, olives and onions. Cover and simmer for 20 minutes, remove the lid and simmer for another 10 minutes. Boil the sliced potatoes for 3 minutes - they need to still be firm. Drain and set aside to cool. Preheat the oven to gas mark 4/180°C/fan 160°C. Transfer the beef to a 1.5 litre dish and arrange the potatoes over the top. Brush with the remaining oil and sprinkle over the paprika. Bake for 40-45 minutes, until the top is golden. Serve with green vegetables.  

nutritional values (approx. per serving)

calories	fat	sat fat	sugars	salt
415	18.1	5.4g	3.1g	1.5g