Mexican Style Cottage Pie

Name: Mexican Style Cottage Pie with Sweet Potato and Mozzarella
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 240 British Beef Mince; 1 Chopped Tomatoes; 1 Mexican Style Spice Mix; 1 Onion; Tomato Puree; ½ Red Chilli; 1 Mozzarella; ½ Beef Stock Pot; 75 Soured Cream; 1 Green Pepper; 1 Carrot; 1 Sweet Potato

with Sweet Potato and Mozzarella

Recipe Development TeamPublished on August 10, 2017

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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:

Not Suitable for Coeliacs

Allergens:

Milk

The quantities provided above are averages only.

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.

Total45 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

Chopped Tomatoes

Mexican Style Spice Mix

Onion

Tomato Puree

Red Chilli

Mozzarella

(Contains: Milk)

Beef Stock Pot

Soured Cream

(Contains: Milk)

Green Pepper

(May contain traces of: Celery)

Carrot

Sweet Potato

Nutritional information

Energy (kcal)821 kcal

Energy (kJ)3435 kJ

Fat36 g

of which saturates20 g

Carbohydrate80 g

of which sugars33 g

Protein48 g

Salt4.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Peeler

•Spoon

•Medium Saucepan

•Grill Pan

•Oven dish

Cooking Instructions and Tips

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.