This delicious beef bake is both warming and plenty good for you - not that you'd know that to look at it. Undercover veg and an irresistible roasted sweet potato top make this pie the ultimate in comforting winter food.
Tex-Mex spice blend
(ContainsTraces of Gluten,May contain traces of allergens)
shredded Cheddar cheese
Preheat the oven 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1 cm cubes. TIP: Cut the sweet potato to the correct size to ensure it cooks in the allocated time. Place the sweet potato on the oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast for 20 minutes or until just tender.
While the sweet potato is roasting, cut the green capsicum into 1 cm chunks. Cut the carrot (unpeeled) into 0.5 cm chunks. TIP: Cut the carrot to the correct size to ensure it cooks in the allocated time. Thinly slice the brown onion. Peel and crush the garlic.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the capsicum, carrot and onion and cook for 3-4 minutes or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned.
Reduce the heat to medium and add the Tex-Mex spice blend, garlic and tomato paste to the beef and cook for 1 minute or until fragrant. Add the diced tomatoes and crumble in the beef stock cube. Simmer for 2 minutes or until thickened. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.
Transfer the beef mixture to the medium baking dish. Top with the roasted sweet potato and sprinkle with the shredded Cheddar cheese. Bake on the top shelf of the oven for 8-10 minutes or until the cheese is melted and golden.
While the bake is in the oven, roughly chop the coriander.
Divide the Mexican beef bake between plates and top with a dollop of sour cream. Sprinkle with the coriander.