Mexican Beef Shepherd's Pie
with Pickled Jalapeños & Capsicum 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 some pickled jalapeños and a capsicum salad!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
1 sachet
Vegetable Stock Pot
1 sachet
Mexican Fiesta Spice Blend
1
Carrot
1
Zucchini
1 packet
Mixed Salad Leaves
2
Garlic
1 packet
Pickled Jalapeños
1
Capsicum
1
Brown Onion
250 g
Beef Mince
3
Potato
1 packet
Tomato Paste
1 packet
Coriander
1
Celery
Cooking Steps
• Bring a medium 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, 4-5 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 medium 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. • Divide American beef shepherd's pie between plates. • Top with pickled jalapeños (if using). • Serve with salad. Enjoy!
