Who ate all the pies? Given the amount of time we’ve spent perfecting this recipe, probably the culinary team at HelloFresh…
There is no better way to celebrate the start of British Pie Week, than with our Mexican superfood cottage pie, an awesome twist on the beloved classic, cottage pie. Filled to the brim with 4 of your 5-a-day, we’ve swapped the traditional pastry topping for a healthier alternative – sweet potato gratin. Trust me when I say that this dish is sheer pie-fection!
½ tbsp Mexican Spice (cumin, paprika, peppercorns, ground garlic)
First things first, pre-heat your oven to 220 degrees. Peel and chop the sweet potato into little cubes, chuck them into a baking tray and drizzle with olive oil. Pop them in the oven and roast for 20 minutes until they look lovely and crisp around the edges.
Cut the pepper in half and pull out the core with your hands. Cut the pepper into 1cm pieces - roughly the same size as your sweet potato. Peel and chop the carrot in half lengthways, and chop each half into ½cm cubes. Peel and slice the onion in half lengthways, then thinly slice widthways (into half moons). Finely chop the chillies (use less if you are afraid of the heat!)
Heat a splash of olive oil in a frying pan on medium-high heat. Wait until the pan feels nice and hot before adding your pepper and carrot (the oil will become thinner and move in the pan like water). Cook for 5 mins until soft and then remove from the heat and transfer to a plate (we’ll come back to these).
Using the same frying pan, drizzle in a little olive oil and put onto a medium-high heat. When hot, add the beef mince, spreading it evenly across the base of the pan and leave it for 2 mins without stirring (you don’t want the mince to break up too much as you want it to be nice and chunky so it retains loads of juicy flavour). Turn it over and cook for another 2 mins without stirring.
When the beef is almost cooked, add the onion and chilli to your pan. Turn the heat up to medium and fry until your onion is soft. Now add the Mexican spice, a pinch of salt, a grind of pepper and the tin of chopped tomatoes along with your pepper and carrot. Fill the empty tin with a third with water, swirl it around and add to the pan. Allow to simmer until the sauce is thick and juicy.
When the beef mixture looks lovely and rich, transfer to an over-proof dish. Top with your roasted sweet potato and scatter over your torn mozzarella. Bake until the mozerella is melted and golden.