Mexican Corned Beef Cottage Pie
November 1, 2021
This recipe uses all your favourite cottage pie ingredients, with an added Mexican twist.
Plus, thanks to the canned corned beef and red kidney beans - this recipe can be made without any fuss as most of the ingredients are prepped and ready to go.
- Prep: 20 mins
- Cook: 25 mins
- Serves: 6
1Add a splash of oil to a saucepan and fry the onion and green pepper until soft.
2Add in salt, pepper, garlic, cumin, smoked paprika and chilli powder and fry for an additional two minutes.
3Next add the chopped tomatoes and kidney beans and simmer for five minutes.
4Dice the corn beef into large pieces and gently fold through the sauce (try and keep the pieces large and chunky). Pour into a large oven proof baking dish and ensure that there is enough room for the mashed potato topping.
5Spread the mashed potato over the top of the corned beef mixture. A pro tip: it’s easier if the mash is warm and the corned beef mixture has cooled slightly.
6Once the mashed potato is spread evenly on top of the corned beef, sprinkle the chilli cheddar cheese over the top.
7Bake in a preheated oven at 180c for 25 - 30 minutes until piping hot.
1 White Onion (diced)
1 Green Pepper (diced)
Salt & Black Pepper (to taste)
15 g Garlic
2 g Cumin
4 g Smoked Paprika
2 g Chilli Powder
1 Canned Chopped tomatoes
1 Canned Kidney Beans
1 Canned Corn Beef (diced)
1 Chicken Stock Pot
700 g Mashed Potatoes
80 g Salted Butter
150 g Grated Chilli Cheddar