Mexican Beef Pie
with Mashed Potato Topping & Sour Cream
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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
½
red onion
2 clove
garlic
1
carrot
1 tin
sweetcorn
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 box
passata
1 bag
baby spinach leaves
1 packet
Cheddar cheese
(Contains Milk;)
½
long red chilli
1 bag
coriander
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Peel the potato and cut into bite-sized chunks. Finely chop the red onion. Finely chop the garlic. Grate the carrot. Drain the sweetcorn.
Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Cover to keep warm.
SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Cook the onion, corn and carrot, stirring, until softened, 5 minutes. Transfer the veggies to a bowl then add the beef mince to the pan. 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 passata, baby spinach leaves and a dash of water and stir until the spinach is wilted, 2 minutes. Return the veggies to the pan. Season to taste.
Preheat the grill to high. Transfer the Mexican beef mixture to a baking dish. Spoon over the mashed potato. Sprinkle with the shredded Cheddar cheese. Grill until the cheese is golden and melted, 5-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!
While the pie is grilling, thinly slice the long red chilli (if using). Roughly chop the coriander.
Divide the Mexican beef pie between bowls and top with the sour cream. Sprinkle with the coriander and chilli to serve.