Preheat your oven to 220°C. Halve the pepper, remove the core and thinly slice. Chop the slices in half. Pop them on a baking tray and drizzle with oil. Season with salt and pepper. Roast on the top shelf of your oven until soft and charred, 10-12 mins. Remove and set aside.

Meanwhile, drain and rinse the butterbeans in a colander. Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the onion and fry until golden and soft, stirring occasionally, 5-6 mins. While the onion cooks, form the sausage meat into 5 even sized balls per person. IMPORTANT: Remember to wash your hands after handling raw meat.

When the onion is soft, add the balsamic vinegar, cook for 1 minute until sticky, then remove to a bowl. Pop your pan back on medium-high heat with a drizzle of oil and add the meatballs. Fry until golden on the outside, 5-6 mins, turning every couple of mins. Once golden, pop the red onion mixture back into the pan, add the flour and stir everything together thoroughly. Cook for 1-2 mins, then pour in the water (see ingredients for amount) and passata.

Add the chicken stock powder, roasted pepper and the butterbeans. Add a pinch of sugar and season with salt and pepper. Bring to the boil and simmer, stirring frequently until the mixture is nice and thick, 5-6 mins, lowering the heat if necessary. Pour into an ovenproof dish, making sure the meatballs are evenly distributed. Lay the puff pastry on top. TIP: It doesn't matter if the pastry hangs a little over the edge of the dish.

Bake the pie on the middle shelf of your oven until the pastry is well risen, crispy and brown and the meatballs are cooked through, 15-20 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. Meanwhile, get your washing up done! Once cooked, remove the pie from your oven.

Serve the pie in bowls and enjoy!