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.
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/ Serving 4 people
/ Serving 4 people
baby spinach leaves
Tex-Mex spice blend
crushed & sieved tomatoes
shredded Cheddar cheese(ContainsMilk)
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.