HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Style Cottage Pie
Mexican Style Cottage Pie

Mexican Style 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 Fajita spices and a sweet potato crown. Whether it still qualifies for official pie status, there's no denying it's tasty!

Tags:No Gluten Containing IngredientsNot Suitable for Coeliacs

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 Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

1 unit(s)

Green Pepper

1 unit(s)


1 unit(s)


½ unit(s)

Red Bullet Chilli

250 grams

Beef Mince

1.5 tsp

Mexican Spice

½ pot(s)

Beef Stock Pot

1 tin(s)

Chopped Tomatoes

1 ball(s)

Tomato Puree

½ pot(s)



Sour Cream

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3435 kJ
Energy (kcal)821 kcal
Fat36.0 g
of which saturates20.0 g
Carbohydrate80 g
of which sugars33.0 g
Protein48 g
Salt4.95 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven 220°C. Chop the sweet potato (no need to peel!) into 2cm cubes. Spread evenly in a single layer on a baking tray, drizzle with olive oil and add a pinch of salt. Roast on the top shelf of your oven until crisp around the edges, 20 mins. TIP: Use two baking trays if necessary.


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. Halve the red chilli lengthways, deseed and finely chop.


Heat a splash of olive oil in a large saucepan on medium-high heat. Add the beef mince and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Add the pepper, carrot and onion to the beef, stir together and cook until the veggies are soft, 5 mins. Add a large pinch of salt and a good grind of pepper.


Add the chilli and fajita seasoning, stir together and cook for 1 minute more. TIP: Some like it hot, but if you’re not one of them, go easy on the chilli! Next, add the beef stock pot, diced tomatoes and tomato purée (if you’re cooking for 3 or 4 people). Allow to simmer and thicken until there is almost no liquid left, about 15 mins.


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 and is nice and golden, 8-10 mins.


Once golden, serve the cottage pie with a dollop of sour cream. Dig In!