This delicious beef bake is both warming and full of nutrients - 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 food.
Mexican Fiesta spice blend
(ContainsTraces of Gluten,May contain traces of allergens)
shredded Cheddar cheese
(ContainsMilk,Traces of Gluten,Traces of Tree Nuts,Traces of Soya,May contain traces of allergens)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. 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 softened. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, cut the green capsicum into 1cm chunks. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum, onion and carrot 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 Mexican Fiesta spice blend, garlic and tomato paste to the beef and cook for 1 minute or until fragrant. SPICY: You may find the spice blend hot! Feel free to add less, depending on your taste. Add the diced tomatoes, butter, brown sugar and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Cook, stirring, for 2 minutes or until thickened and well combined. 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. While the bake is in the oven, roughly chop the coriander.
Divide the Mexican beef bake between plates and top with a dollop of Greek yoghurt. Sprinkle with the coriander.