Mexican Superfood Cottage Pie
This week is British pie week! We thought this recipe would be a perfect way to showcase the versatility of the humble pie and that contrary to popular belief, a pie can, in fact, be healthy. Swop pastry for sweet potato and pack your pie filling full of veggies and you have a pie you can enjoy without the guilt! You are welcome!!
1 unit(s)
Sweet Potato
1 unit(s)
Green Pepper
1 unit(s)
Carrot
1 unit(s)
Onion
½ unit(s)
Red Chilli
250 grams
Beef Mince
1.5 tsp
Mexican Spice
½ unit(s)
Beef Stock Pot
1 tin(s)
Chopped Tomatoes
1 ball(s)
Mozzarella
(ContainsMilk)
½ pot(s)
Sour Cream
(ContainsMilk)
Preheat 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 on the top shelf of your oven for 20 mins or until crisp around edges
Remove the core from the green pepper and chop it in half lengthways. Cut each half into 1cm strips, then turn them widthways and chop into 1cm cubes. Peel and chop the carrot in half lengthways, then cut each half into ½cm strips. Turn widthways and chop into ½cm cubes. Cut the onion in half through the root, peel and thinly slice into half moon shapes. Deseed and finely chop the chilli.
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 - keep the pan!
Heat another 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.
When your beef mince is almost cooked, add your onion and chilli (use less chilli if you don’t like spice!) to the pan. 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 good grind of black pepper, the beef stock pot and the chopped tomatoes along with your pepper and carrot. Allow to simmer and thicken until there is almost no liquid left..
Once your sauce has thickened, pour into an ovenproof dish. Top with your roasted sweet potato and tear over the mozzarella. Bake on the top shelf of your oven for 8-10 mins or until the cheese has melted. When golden, serve with a dollop of sour cream and get stuck in!
