I would normally make a simple, plain beef and vegetable pie with a mashed potato topping and that will be it - everyone is happy. But today I am sharing with you a more spicy Mexican Cottage Pie , full of flavor and just that little bit different.
4 - 6 Servings
2 TB Olive Oil
1 Onion, chopped
3 Carrots, peeled and grated
2 t Garlic, crushed
500g Lean Ground Beef
1 TB Cumin
2 t Dried Oregano
1/2 TB Paprika
1 - 2 Green Chilies, chopped finely
1 can (410g) Mexican Style Tomatoes
1 can Butter Beans, drained
Salt & Pepper, to taste
4 cups Cooked Mashed Potatoes
1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a large oven dish with cooking oil.
2.) Heat the Oil and saute the Onion, Carrots and Garlic until soft - add the Beef and stir to loosen the meat - add the Cumin, Oregano, Paprika and Chilies - cook until the Beef is fully cooked.
3.) Add the Cans of Tomatoes and Beans - heat through and simmer until most of the liquid has reduced - season to taste with Salt and Pepper.
4.) Transfer the mixture to the prepared oven dish - top with the Mashed Potatoes and bake 20 minutes or until golden.
5.) Serve hot with a side or a salad.
My mixed salad - always delicious with spicy foods !
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