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Mexican Cottage Pie

Mexican Cottage Pie

with Sweet Potato and Mozzarella

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What makes a pie a pie? We know some people who insist it must have a 'pastry hat and coat' to qualify. But what about a cottage pie? Surely that counts too, even though it's topped with potato. And what about this cottage pie? We've given it a HelloFresh twist with Mexican spices and a sweet potato crown. Whether it still qualified for official pie status, there's no denying it's tasty!

Tags:Extra spicy
Allergens:Milk

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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Small Sweet Potato

1 unit(s)

Green Pepper

1 unit(s)

Carrot

1 unit(s)

Onion

½ unit(s)

Red Chilli

250 grams

Minced Beef

1.5 tsp

Mexican Spice

½ unit(s)

Beef Stock Pot

1 tin(s)

Chopped Tomatoes

1 ball(s)

Tomato Puree

1 pot(s)

Mozzarella

(ContainsMilk)

Sour Cream

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3502 kJ
Energy (kcal)837 kcal
Fat29.0 g
of which saturates17.0 g
Carbohydrate99 g
of which sugars39.0 g
Protein59 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Baking Dish
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven 220°C. 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. Pop on the top shelf of your oven. Roast until crisp around the edges, 20 mins. TIP: The sweet potato will cook best if it is well spread out, so if it looks a bit crowded and you have a second tray then transfer half over.

2

Halve, then remove the core from the green pepper and chop into 1cm pieces. Peel the carrot and remove the top and bottom, then cut in half lengthways and chop into ½cm cubes. Halve, peel and thinly slice the onion into half moons. Deseed and finely chop the red chilli.

3

Heat a splash of olive oil in a frying pan on medium-high heat. Add the pepper and carrot. Cook for 5 mins then remove to a plate. Put the (now empty) pan back on medium-high heat with another splash of oil. Add the beef mince and break it up with a wooden spoon. Cook for 2 mins without stirring. Turn and cook for another 2 mins without stirring. TIP: Leaving the mince alone allows it to get really brown, improving the taste.

4

When the mince is almost cooked, add the onion and chilli to the pan. TIP: Some like it hot, but if you’re not one of them, go easy on the chilli! Turn the heat to medium and fry until the onion is soft, about 3 mins.

5

Add the Mexican spice, a large pinch of salt and a good grind of black pepper. Next add the beef stock pot and diced tomatoes. Also add back the pepper and carrot. Allow to simmer and thicken until there is almost no liquid left.

6

Once the sauce has thickened, pour into an ovenproof dish. Top with the roasted sweet potato and tear over the mozzarella cheese. Place on the top shelf of your oven and bake until the cheese has melted, 8-10 mins. When golden, serve with a dollop of sour cream. Enjoy!