HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKylie’s Super Mexican Cottage Pie
Kylie’s Super Mexican Cottage Pie

Kylie’s Super Mexican Cottage Pie

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Who is this Kylie and why is this a super cottage pie? Kylie is a travelling filmmaker, who has created a few of our favourite guest recipes over the last few years. This one comes from a recent adventure she had in Mexico City; you can watch the short film she made by searching “Kylie Flavell in Mexico” on YouTube. Oh, and why super? Because it’s chock full of body boosting goodness!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Green Pepper

1 unit(s)


1 unit(s)


1 unit(s)

Red Chilli

250 grams

Beef Mince

1.5 tbsp

Mexican Spice

1 tin(s)

Chopped Tomatoes

1 ball(s)



½ pot(s)

Sour Cream

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2338.856 kJ
Energy (kcal)559 kcal
Fat25.0 g
of which saturates15.0 g
Carbohydrate40 g
of which sugars28.0 g
Protein44 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Pre-heat your oven to 220 degrees. Peel and chop the sweet potato into 2cm cubes. Spread evenly on a baking tray, drizzle with olive oil and add a pinch of salt. Put in your oven to roast for 20 mins or until crisp around the edges.


Remove the core from the pepper and chop it in half lengthways. Chop each half into 1cm strips, then turn them widthways to chop into 1cm cubes. Peel and chop the carrot in half lengthways, then chop each half into ½cm strips. Turn widthways and chop into ½cm cubes. Peel and slice the onion in half lengthways, then thinly slice widthways (into half moons). Finely chop the chillies.


Heat a splash of olive oil in a frying pan on medium-high heat. Add your pepper and carrot and cook for 5 mins. Remove and put on a plate for later.


Heat a splash of olive oil in the (now empty) frying pan on medium-high heat. Once the pan is nice and hot (the oil will become thinner and move in the pan like water), add in the beef mince, spread it evenly, then leave it for 2 mins without stirring. Turn it over and cook for another 2 mins without stirring. Tip: By leaving the beef alone it’ll have a chance to really brown on the outside, improving the taste and the texture.


Add your onion and chilli (less if you don’t like spice!) to your pan when your beef is almost cooked. Turn the heat to medium and fry for 3 mins or until your onion is soft.


Add the Mexican spice, a large pinch of salt, a grind of pepper and the chopped tomatoes along with your pepper and carrot. Fill the tin a third with water, swirl it around and add to the pan. Allow to simmer and thicken.


Once your beef mixture has thickened, pour into an ovenproof dish. Top with your roasted sweet potato and torn mozzarella. Bake in your oven until your cheese has melted.


When golden, serve with a dollop of sour cream and get stuck in!