Yee Haw! It's Cowboy Pie y'all

When someone says the word casserole I think a lot of us kind of cringe inside! But this Cowboy Pie served with a side of BBQ sauce was get-in-my-tummy-now delicious! Probably the simplest casserole dish I've ever made that came out with that kind of result. And sprinkling my homemade smoked seasoning across the crust was destiny for this pie.

 Plus its another great way to use that delicious pie crust.

Have I ever shared with you how I feel about my freezer? I love it so much. So. Dang. Much. I am all about prepping and freezing. I cook up pounds of ground hamburger, roast chicken breasts, slow cook beef cuts and store in the freezer so it's all ready to grab and go. So for this recipe I used a pound of my precooked beef cuts which made this prep so incredibly easy. You can use whatever kind of roast suits you, even sliced deli roast beef would work.

Cowboy Pie

serves 4 to 6

1 onion, chopped fine

2 red bell pepper, stemmed, seeded and cut into small pieces

1 tablespoon vegetable oil

1 tablespoon chili powder

 2 garlic cloves, minced

Salt and pepper

1 pound roast beef, cut into 1-inch pieces and cooked

1 (15-ounce) can black beans, rinsed

1 cup corn, frozen or canned

1/2 -3/4 cup BBQ sauce

1/2 cup beef broth

2 tablespoons cornstarch

Pie Crust for the top

1. Adjust oven rack to middle position and heat oven to 425 degrees. Microwave onion, bell pepper, oil, chili powder, garlic, and 1/4 teaspoon salt in large bowl, stirring occasionally, until vegetables are softened, about 5 minutes.

2. Stir in the roast beef, beans, corn, BBQ sauce, broth, and cornstarch. Season with salt and pepper to taste. Transfer mixture to 9-inch pit plate

3. Carefully lay pie crust over top. Tuck over dough underneath itself to be flush with the rim of the pie plate. Cut three 1-inch steam vents into top of dough. Bake until filling is bubbling and crust is browned, about 25 minutes, rotating pie plate halfway through baking. 

Let cool slightly and serve!

I paired this with a delicious Three Bean Salad. The tang of the vinaigrette from the salad was perfect with the spice of this pie. 

Variation

Cowgirl Pie

Substitute 3 cups shredded rotisserie chicken (or your own precooked chicken - leftovers!) for the roast beef, 1 (15-ounce) can pinto beans, rinsed, for the black beans, and 1/2 cup low-sodium chicken broth for the beef broth. 

:: enjoy ::