HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Beef & Corn Pie
Mexican Beef & Corn Pie

Mexican Beef & Corn Pie

with Mashed Potato Topping & Sour Cream

Read more

Switch up a traditional cottage pie with this Mexican-inspired version. We've added corn to the filling for a little sweetness, Tex-Mex spice blend for oodles of flavour and topped the potato crust with melted cheese.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 unit


1 unit


4 clove


1 bag

baby spinach leaves

1 tin


1 unit


1 packet

beef mince

2 sachet

Tex-Mex spice blend

1 tin

crushed & sieved tomatoes

1 packet

shredded Cheddar cheese


1 bunch


2 packet

sour cream


Not included in your delivery


olive oil

60 g



⅓ cup



½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3120 kJ
Fat40.4 g
of which saturates23.8 g
Carbohydrate46.1 g
of which sugars14.7 g
Dietary Fibre0 g
Protein45.3 g
Cholesterol0 mg
Sodium1090 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Finely chop the brown onion and garlic (or use a garlic press). Roughly chop the baby spinach leaves. Grate the carrot (unpeeled). Drain the sweetcorn.


Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter, milk and salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.


While the potato is cooking, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion, corn and carrot and cook, stirring, until softened, 5 minutes. Increase the heat to high and add the beef mince. Cook, breaking up with a spoon, until browned, 3-4 minutes. Add the Tex-Mex spice blend and garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, chopped baby spinach and a dash of water and stir until the spinach is wilted, 2 minutes. Season to taste with salt and pepper.


Transfer the Mexican beef mixture to a medium baking dish. Spoon over the mashed potato, then run a fork over the top to create an uneven surface. Sprinkle with the shredded Cheddar cheese. Transfer to the grill and cook until the cheese is golden and melted, 5-10 minutes.


While the pie is grilling, roughly chop the coriander.


Divide the Mexican beef pie between plates and top with a dollop of sour cream. Sprinkle the adults' portions with the coriander.