Mexican Spiced Cheesy Beef Cottage Pie
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Mexican Spiced Cheesy Beef Cottage Pie

with Peas and Baby Leaf Salad

Family Friendly

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 war 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
Cooking time35 minutes


serving amount

2 unit(s)

Garlic Clove

450 grams


240 grams

British Beef Mince

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

30 grams

Mature Cheddar Cheese

(Contains Milk)

120 grams


20 grams

Baby Leaf Mix

Not included in your delivery

½ tsp


1 tbsp


50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2722 kJ
Energy (kcal)651 kcal
Fat26.8 g
of which saturates12.1 g
Carbohydrate68.2 g
of which sugars18.2 g
Protein40.4 g
Salt2.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Large Saucepan
Large Frying Pan
Oven dish



Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. 

Meanwhile, peel and grate the garlic (or use a garlic press).

Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 


Heat a large frying pan on medium-high heat (no oil).

Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat.

Add the garlic and Mexican style spice mix, fry for 30 secs. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.


Next, add the passata, beef stock paste, sugar, honey and water for the sauce (see pantry for all amounts).

Bring to the boil then lower the heat and simmer until thickened,5-6  mins.

Meanwhile, preheat your grill to high. Grate the cheese.

Once the sauce has thickened, stir in the peas and cook for a further 2-3 mins. Season with salt and pepper and remove from the heat. TIP: Add a splash of water if you feel it needs it. 


Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.


Transfer the beef mix to an appropriately sized ovenproof dish. 

Top with an even layer of mash and sprinkle over the cheese. Grill until the cheese is bubbling and golden, 5-6 mins.


Share the cottage pie out between your plates. Serve the baby leaf mix on the side, drizzling some olive oil over the leaves to finish.