Mexican beef & potato pie
- Sara Buenfeld
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Serves 4 - 6
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 4.5 out of 5.14 ratingsRate
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A shepherd's pie with a real twist - top a chilli con carne style filling with cheesy mash and tortilla chips
Freezable (Freeze without the tortillas)
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Showing items 1 to 3 of 3
Mexican bean salad
A star rating of 4.7 out of 5.31 ratings
Rice pudding with raisin & cinnamon syrup
A star rating of 4.7 out of 5.14 ratings
Ingredients
Nutrition
Units:
MetricUS
- 1 tbsp cumin seed
- 300g jar hot salsa
- 500g pack lean minced beef
- 1 beef stock cube
- 400g can red kidney beans
For the potato topping
-
1kg potato
cut into chunks
-
50g butter
-
100g mature cheddar
grated
-
50g cheese-flavoured tortilla chip
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Nutrition: per serving (6)
- kcal494
- fat24g
- saturates12g
- carbs39g
- sugars4g
- fibre6g
- protein30g
- salt2.2g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.
-
step 2
Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese – take care that the tortillas don’t burn.
RECIPE TIPS
TOP TIPS
There’s no need to drain the kidney beans for this recipe – as well as adding extra liquid, the starchy juice will help to thicken the texture of the meat. If you’re making this ahead, reheat in the oven for 40 minutes, then top with the cheese and tortillas, and bake for 10 minutes more.
Recipe from Good Food magazine, June 2013
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A star rating of 4.5 out of 5.14 ratings
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