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Mexican cottage pie recipe
Mexican cottage pie recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Satisfying beef and vegetable taco mince topped with creamy mashed potatoes and crunchy corn chips.
Ingredients:
  • 18.20 gm olive oil
  • 500g lean beef mince
  • 4 green shallots, coarsely chopped
  • 35g packet taco seasoning
  • 425g can kidney beans, rinsed, drained
  • 420g can corn kernels, rinsed, drained
  • 400g can chopped tomatoes
  • 800g sebago (brushed) potatoes, peeled, chopped
  • 60ml (1/4 cup) milk
  • 50g butter, chopped
  • 40.00 ml finely chopped pickled jalapeño chillies
  • 40.00 ml chopped fresh coriander leaves, plus extra, to serve
  • 200g plain corn chips
  • 100g (1 1/4 cups) coarsely grated cheddar
Instructions:
  • - In a hot pan, sauté beef and shallot until browned. - Season the mixture and continue stirring for 3 minutes. - Add beans, corn, and tomatoes. Simmer until slightly thickened.
  • Boil potatoes until tender, then drain. Mash in the pan over low heat with milk and butter. Remove from heat and stir in jalapeño, coriander, and season to taste.
  • Preheat the grill to high heat. Spread the beef mixture in a 2L (8 cup) baking dish. Layer with mashed potatoes and potato chips. Sprinkle cheddar cheese on top and grill for 5 minutes, or until the cheese is melted and bubbly. Finish by garnishing with fresh coriander before serving.

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