Spice up classic cottage pie. Just add cumin, chili powder, and tomato sauce to give it a lively Mexican twist. Olé!
Prep Time 15 minutes
Cooking Time 12 minutes
Prep Time 15 minutes
Cooking Time 40 minutes
For the mashed potatoes
350 grams potatoes, peeled and diced
1/4 cup milk
1 tablespoon butter
salt and pepper to taste
For the filling
1 tablespoon vegetable oil
1/2 cup chopped onion
1 small carrot, peeled and cut into small cubes
2 teaspoons minced garlic
500 grams ground beef
1 tablespoon all-purpose flour
1/3 cup tomato sauce
1/2 cup beef stock
1 teaspoon liquid seasoning
2 teaspoons sugar
1 teaspoon cumin powder
1 teaspoon chili powder
1/4 cup frozen green peas
1/4 cup corn kernels
salt and freshly ground black pepper to taste
1 Place potatoes in a medium saucepan and cover with water. Cover with lid and bring to a boil. Reduce to a simmer and cook until tender, about 10 minutes.
2 Combine milk and butter. Heat in the microwave until warmed through.
3 Drain potatoes and return to the saucepan. Mash potatoes and add the milk mixture. Season with salt and pepper. Cool, then refrigerate until ready to use.
1 Preheat oven to 375ºF.
2 Heat oil in a frying pan or wok. Sauté onions for 30 seconds then add carrots. Cook for a minute. Add garlic and sauté until soft and fragrant.
3 Add the ground beef and cook until browned and cooked through, about 3 to 5 minutes. Sprinkle flour on the meat and mix to coat. Continue to cook for another minute.
4 Add tomato sauce, beef stock, liquid seasoning, sugar, cumin powder, and chili powder. Bring to a boil then reduce heat to low; cover and simmer slowly for 10 to 12 minutes or until the sauce has slightly thickened.
5 Add peas and corn. Mix well. Season with salt and pepper.
6 Divide the beef mixture between two 6-inch ramekins. Top with mashed potatoes, making sure to fully cover the meat.
7 Bake on the middle rack of the oven for 15 to 20 minutes or just until the potatoes begin to brown.
Cheesy tip: Kick the flavor up a notch by adding grated cheese (such as Cheddar, Parmesan, or mozzarella) on top of the mashed potatoes before baking. Yum!
RELATED recipes: Shepherd's Pie, Roast Beef Pastel, mashed potato recipes
Photography by At Maculangan | Styling by Rachelle Santos
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