Mexican Beef Shepherd's Pie
with Pickled Jalapeños & Salad
We thought we'd give your average shepherd's pie a makeover! Let us present to you your new go-to pie recipe. Not only does the beef mince filling and potato topping soak up the Mexican spice blend to perfection, we've also paired it with a light and bright tomato salad to bring in some extra freshness!
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Pickled Jalapeños
1 packet
Mixed Salad Leaves
250 g
Beef Mince
1 sachet
Mexican Fiesta Spice Blend
1 tin
Sweetcorn
2
Garlic
1
Brown Onion
3
Potato
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1
Celery
1 packet
Coriander
1
Capsicum
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add the plant-based butter and plant-based milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, preheat grill to high. Finely chop brown onion and garlic. Grate carrot. Roughly chop tomato. Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook beef mince, onion, carrot and corn, stirring, until browned and softened, 6-8 minutes.
• SPICY! The spice blend is hot, use less if you're sensitive to heat.Add garlic, tomato paste, Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.
• Add the water and vegetable stock powder, stir to combine and simmer until slightly thickened, 1-2 minutes.
• Transfer mince filling to a baking dish and spread potato mash over the top with a drizzle of olive oil.
• Grill until lightly golden, 8-10 minutes.
TIP: Drizzling with olive oil helps the topping to crisp and brown!
• Meanwhile, in a medium bowl, combine capsicum, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide Mexican beef shepherd's pie between plates.
• Top with pickled jalapeños (if using) and tear over coriander.
• Serve with salad. Enjoy!
