Mexican Beef Pie
with Cheesy Sweet Potato Top
If you’re trying to have a fiesta, you shouldn’t be stuck in the kitchen all night. Enter the Mexican Beef Pie! Topped with chunky sweet potato and tasty cheddar, there’s very little prep time, leaving you with maximum fiesta possibilities!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
400 g
sweet potato
1 unit
brown onion
2 unit
zucchini
1 block
Cheddar cheese
(Contains Milk;)
1 packet
beef mince
1 sachet
Mild Mexican Spice Blend
(Contains Gluten;)
1 pinch
chilli flakes
1 sachet
tomato paste
1 unit
carrot
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1.5 cm chunks. Place on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 20-25 minutes, or until tender and golden.
While the sweet potato is cooking, finely chop the brown onion. Finely dice the zucchini. Finely dice or grate the carrot (unpeeled). Grate the Cheddar cheese.
Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the brown onion, zucchini and carrot and cook for 5-7 minutes, stirring, until the vegetables are tender. TIP: If you’ve got the time, feel free to cook the vegetables on a lower heat for a little longer than recommended to bring more flavour to the dish.
Add the beef mince to the pan with the veggies and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Add the mild Mexican spice blend, the salt (use suggested amount) and the chilli flakes (if using) and stir for 1 minute, or until fragrant. TIP: Some like it hot but if you don't, just hold back on the chilli flakes. Add the tomato paste and stir through until all ingredients are well coated. Season to taste with a pinch of pepper.
Scoop the beef mince mixture into a small baking dish. Top with the roasted sweet potato cubes, sprinkle over the Cheddar cheese. Season with a pinch of pepper and place on the top shelf of the oven to cook for 8-10 minutes, or until golden.
Divide the Mexican beef pie with cheesy sweet potato top between bowls.
