Peperonata pie

Peperonata pie

Serves 4

I had to stop myself putting chorizo into the peperonata pie. It would work brilliantly but I wanted to keep it vegetarian. But don’t let me stop you. A little bit in with the peppers would be lovely. I’m also making the mash with olive oil and Parmesan. It’s a nice change.

4 tbsp olive oil
2 garlic cloves, sliced
2 red peppers, cut into chunks
1 sprig of fresh rosemary
1 tsp smoked paprika
1 x 400g tin of chopped tomatoes
1 x 400g tin of kidney beans, drained and rinsed
1 vegetable or chicken stock cube, crumbled
1 tbsp honey
For the mash:
1.5kg potatoes, peeled
100g Parmesan cheese, grated
150ml milk
50ml olive oil


Put the oil in a pot with the garlic, peppers and rosemary. Cover and cook for 15 minutes over a gentle heat, turning once or twice.

Remove the rosemary and add the smoked paprika (and some diced chorizo if you want) and continue to cook for a little while longer over a higher heat.

Add the tomatoes, kidney beans, crumbled stock cube and honey. Let everything blip and reduce for 15 minutes or so, until the mixture becomes thick and unctuous. Season and put in a casserole.

Meanwhile, boil the potatoes until soft, then drain. Mash them with the Parmesan, milk, oil and some salt and ground white pepper.

Spoon the mashed potatoes on top of the peperonata in the dish. This can all be done the day before if necessary or frozen if required.

Preheat the oven to 185°C.

Cook the peperonata pie in the oven for 25 minutes, until the mash is golden. Serve warm.

from Butter Boy by Paul Flynn

Photo by Harry Weir


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