Store Cupboard Cowboy Pie

This hearty store cupboard recipe is made with easily accessible pantry ingredients, such as tinned corned beef, tinned baked beans, onions, potatoes and BBQ sauce.

Today’s recipe isn’t a big, gooey cake, or a plate of decadent brownies for Mothering Sunday (Mother’s Day), although I have made a Simnel Cake. It’s another pantry recipe for Store Cupboard Cowboy Pie.

I’m sharing this recipe today in response to the dozens of emails I’ve received asking me about recipes that people can make using everyday store cupboard staples.

And, this hearty store cupboard recipe is made with easily accessible pantry ingredients, such as tinned corned beef, tinned baked beans, onions, potatoes and BBQ sauce.

It’s a fabulous recipe that I used to make for my daughter when she was little, and she loved it. Topped with a cheesy mashed potato, serve this pie with steamed greens such as Savoy cabbage in the winter, or a crunchy salad in the summer.

If you want to overload on the carbs then serve this with crusty bread for saucy dipping! This recipe is cheap, cheerful and thrifty, but a real family favourite. And, I’m hoping that today’s recipe for Store Cupboard Cowboy Pie will hopefully become a family favourite with you and your family too.

I’ve seen a huge rise in traffic for all my thrifty and store cupboard recipes on Lavender & Lovage, as well as all my WARTIME recipes too.

It appears that people are worried about how to feed their families with limited fresh produce being available, and are turning to more “frugal” recipes that use limited ingredients.

I have ALWAYS been a fan of tinned items, and I always have a well-stocked store cupboard and pantry. I have shared my list of essential larder staples before here: Rural Store Cupboard Supplies and Milk Fadge: Emergency Bread (No Yeast) Recipe, which has proved to be very popular.

And, I have decided to share the list again later in this post, as it is a relevant today to ALL of us, as it has always been to me living in the country.

I have also got LOTS of new recipes to share over the next few weeks, that are EGG FREE and FAT FREE, as it becomes more difficult to purchase eggs etc.

Before I share today’s recipe for Store Cupboard Cowboy Pie at the end of this post, PLEASE DO LEAVE ANY REQUESTS in the comments section, for ANY RECIPES YOU’D LIKE TO SEE ME POST here over the next few weeks.

Have a LOVELY day and stay in and stay safe, Karen

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GREEN SPLIT PEA CURRY RECIPE by Tin and Thyme

VEGAN PANTRY TOMATO SOUP & CROUTONS by Flipped Out Food

EASY SALMON AND BUTTER BEAN BAKE by Farmersgirl Kitchen

TATTIE SOUP by Something Sweet Something Savoury

EASY TINNED MACKEREL PASTA RECIPE by Searching for Spice

ANZAC Biscuits by The Baking Explorer

To make this vegetarian, omit the corned beef and add some minced Quorn or cooked red lentils.

For a vegan version, omit all the dairy and the corned beef, and make the filling with the beans, onions, peppers and mushrooms.

Add oat milk and margarine to the mashed potatoes, and decorate with sliced tomatoes.

For meat eaters, you can substitute the corned beef with crumbled sausages or sausagemeat, cook the same way as above.

You can also use chopped SPAM, tinned ham or tinned hot-dogs too.

In place of BBQ sauce, use HP (Brown) sauce and Worcester sauce. You can also use BBQ Baked Beans.

NB: Frozen mashed potato is also a great substitute for fresh spuds. Use a 900g bag and follow the instructions on the packet.

Keep scrolling to see the full recipe and instructions.

• Pre-heat the oven to 200C/400F/Gas mark 6.
• Heat the oil in a large frying pan over a medium heat and fry the onions until the they are soft, translucent and a light caramelised brown.
• Add the cubed corned beef along with the BBQ sauce and heat for a further 5 minutes, until the corned beef has broken up.
• Add the tinned baked beans and mix.

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• Meanwhile, boil the potatoes in salted water until they are soft. Drain them, add the butter or margarine with the milk and seasonings, and mash until smooth.
• Spoon the pie filling into a deep baking tray, I used an enamel tin, and top with the mashed potatoes.
• Scatter the cheese over the top and cook for 20 to 25 minutes until the cheese has melted and the pie is bubbling hot.
• Remove from the oven and serve immediately with steamed greens or salad and crusty bread.

Tinned chopped tomatoes
Tinned kidney beans
Tinned sweetcorn
Tinned tuna
Tinned salmon
Baked beans
Custard powder
Assorted jams (Usually home-made)
Assorted chutney and pickles/relishes (Usually home-made)
Worcestershire Sauce
Soy sauce
Porridge oats
Assorted stock cubes
Tinned fruit
Tea and coffee
Cocoa
Lentils & assorted pulses
Rice
Tomato puree
Sugar – white, light brown & dark brown
Flour – plain white, self-raising white, plain wholemeal
Bread Flour – assorted types
Yeast – dried quick action
Pasta – assorted packets
Cooking oil (Olive oil and rapeseed oil)
Vinegar (malt and wine vinegar)
Lemon juice
Honey
Marmite and/or Bovril
Golden syrup & black treacle
Dried mixed fruit
Condensed milk & evaporated milk
Mustard powder
Mayonnaise
Salad Cream
Salt & pepper
Dried milk powder
Assorted Dried Herbs & Spices (Such as: Oregano, Sage, Thyme, Bay, Cumin, Coriander, Ginger, Mixed Spice are essential)
Curry Powders
Fresh garlic
Onions
Potatoes

Whole chicken & chicken portions
Fish
Fish fingers
Minced beef
Bread
Vegetables
Sausages
Bacon
Home-made pies and casseroles etc
Chops (Lamb and Pork)
Oven Chips for emergencies!
Milk
Eggs
Butter
Cheddar cheese – Mature, great for cooking
Parmesan cheese or similar hard Italian cheese
Stork margarine or other cooking fat
Trex – white vegetable fat
Salad