eCook Meal
Boschendal’s Mexican Chicken Cottage Pie
with pumpkin mash & melted cheddar cheese
Wave goodbye to the beef & potato cottage pie and welcome in a new culinary arrival: Mexican-inspired chicken & pumpkin pie, crowned with a golden dome of melted cheddar cheese. Cooked in rich stock with fragrant Mexican spices, tangy tomato passata & dotted with black beans, these layers are turned into a modern cottage pie in your oven. Served with a sweet corn & avo salad. The definition of mmm, Chef!
Serving guide
Choose your portion size.
ROAST & PREP
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
STOCK
Boil the kettle. Dilute ½ [1]|#7DA0D7 of the stock with 100ml [200ml]|#7DA0D7 of boiling water and set aside.
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the Onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned and caramelised, 4-5 minutes (shifting occasionally). Mix in the Mexican spice (to taste) and fry until fragrant, 1-2 minutes. Add the diluted stock and the tomato passata. Simmer until reduced and thickening, 10-12 minutes.
MASH UP!
Place the roasted pumpkin in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. Leave the oven on for Step 6.
OH-MY COTTAGE PIE
When the mince mixture has reduced, stir through the black beans. Season, add a sweetener, and remove from the heat. Spoon into an ovenproof dish, evenly spread over the mash, and sprinkle with the cheese. Bake in the hot oven until the topping is golden, 7-8 minutes. In a salad bowl, toss the Avocado, corn, a squeeze of lemon juice, lemon zest (all to taste), and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie and side with the Corn salad. Get eating, Chef!
ROAST & PREP
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
STOCK
Boil the kettle. Dilute ½ [1]|#7DA0D7 of the stock with 100ml [200ml]|#7DA0D7 of boiling water and set aside.
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the Onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned and caramelised, 4-5 minutes (shifting occasionally). Mix in the Mexican spice (to taste) and fry until fragrant, 1-2 minutes. Add the diluted stock and the tomato passata. Simmer until reduced and thickening, 10-12 minutes.
MASH UP!
Place the roasted pumpkin in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. Leave the oven on for Step 6.
OH-MY COTTAGE PIE
When the mince mixture has reduced, stir through the black beans. Season, add a sweetener, and remove from the heat. Spoon into an ovenproof dish, evenly spread over the mash, and sprinkle with the cheese. Bake in the hot oven until the topping is golden, 7-8 minutes. In a salad bowl, toss the Avocado, corn, a squeeze of lemon juice, lemon zest (all to taste), and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie and side with the Corn salad. Get eating, Chef!
ROAST & PREP
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
STOCK
Boil the kettle. Dilute 1½ [2]|#7DA0D7 of the stock with 300ml [400ml]|#7DA0D7 of boiling water and set aside.
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the Onions until soft, 6-7 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned and caramelised, 5-6 minutes (shifting occasionally). Mix in the Mexican spice (to taste) and fry until fragrant, 1-2 minutes. Add the diluted stock and the tomato passata. Simmer until reduced and thickening, 12-15 minutes.
MASH UP!
Place the roasted pumpkin in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. Leave the oven on for Step 6.
OH-MY COTTAGE PIE
When the mince mixture has reduced, stir through the black beans. Season, add a sweetener, and remove from the heat. Spoon into an ovenproof dish, evenly spread over the mash, and sprinkle with the cheese. Bake in the hot oven until the topping is golden, 8-10 minutes. In a salad bowl, toss the Avocado, corn, a squeeze of lemon juice, lemon zest (all to taste), and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie and side with the Corn salad. Get eating, Chef!
ROAST & PREP
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
STOCK
Boil the kettle. Dilute 1½ [2]|#7DA0D7 of the stock with 300ml [400ml]|#7DA0D7 of boiling water and set aside.
CHARRED Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. Fry the Onions until soft, 6-7 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned and caramelised, 5-6 minutes (shifting occasionally). Mix in the Mexican spice (to taste) and fry until fragrant, 1-2 minutes. Add the diluted stock and the tomato passata. Simmer until reduced and thickening, 12-15 minutes.
MASH UP!
Place the roasted pumpkin in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. Leave the oven on for Step 6.
OH-MY COTTAGE PIE
When the mince mixture has reduced, stir through the black beans. Season, add a sweetener, and remove from the heat. Spoon into an ovenproof dish, evenly spread over the mash, and sprinkle with the cheese. Bake in the hot oven until the topping is golden, 8-10 minutes. In a salad bowl, toss the Avocado, corn, a squeeze of lemon juice, lemon zest (all to taste), and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie and side with the Corn salad. Get eating, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R283.51
for 4 servings · R70.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Cheddar Cheese needs 200 gBulk Cheddar Cheese 850 g 850 g at R174.99 · 24% of packR41.17
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Chicken Stock Sachets needs 2Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
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Pumpkin Chunks needs 800 gBulk Pumpkin 800 g 800 g at R49.99 · 100% of packR49.99
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Old Stone Mill Mexican Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Boschendal’s Mexican Chicken Cottage Pie?
The preparation time for Boschendal’s Mexican Chicken Cottage Pie with pumpkin mash & melted cheddar cheese is between 25 and 45 minutes.
What is the total time required to make Boschendal’s Mexican Chicken Cottage Pie with pumpkin mash & melted cheddar cheese?
The total time required to make Boschendal’s Mexican Chicken Cottage Pie with pumpkin mash & melted cheddar cheese is between 40 and 60 minutes.
How many servings does Boschendal’s Mexican Chicken Cottage Pie provide?
4 servings
What are the main ingredients in Boschendal’s Mexican Chicken Cottage Pie?
Avocado, Avocados, Black Beans, Cheddar Cheese, Chicken Stock Sachet, Chicken Stock Sachets, Corn, Free-range Chicken Mince, Lemon, Old Stone Mill Mexican Spice, Onion, Onions, Pumpkin Chunks, Tomato Passata
What is the nutritional information of Boschendal’s Mexican Chicken Cottage Pie?
Calories: 1154, Carbs: 100 grams, Fat: grams, Protein: 58.2 grams, Sugar: 30.7 grams, Salt: 1623 grams
How do I prepare Boschendal’s Mexican Chicken Cottage Pie?
OH-MY COTTAGE PIE: When the mince mixture has reduced, stir through the black beans. Season, add a sweetener, and remove from the heat. Spoon into an ovenproof dish, evenly spread over the mash, and sprinkle with the cheese. Bake in the hot oven until the topping is golden, 7-8 minutes. In a salad bowl, toss the avocado, corn, a squeeze of lemon juice, lemon zest (all to taste), and seasoning. DINNER’S READY: Spoon up some spiced cottage pie and side with the corn salad. Get eating, Chef! MASH UP!: Place the roasted pumpkin in a bowl with a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork and cover. Leave the oven on for Step 6. MEXICAN MINCE: Return the pan to medium-high heat with a drizzle of oil. Fry the onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned and caramelised, 4-5 minutes (shifting occasionally). Mix in the Mexican spice (to taste) and fry until fragrant, 1-2 minutes. Add the diluted stock and the tomato passata. Simmer until reduced and thickening, 10-12 minutes. CHARRED CORN: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. STOCK: Boil the kettle. Dilute ½ [1]|#7DA0D7 of the stock with 100ml [200ml]|#7DA0D7 of boiling water and set aside. ROAST & PREP: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Boschendal’s Mexican Chicken Cottage Pie?
Avocado, Avocados, Black Beans, Cheddar Cheese, Chicken Stock Sachet, Chicken Stock Sachets, Corn, Free-range Chicken Mince, Lemon, Old Stone Mill Mexican Spice, Onion, Onions, Pumpkin Chunks, Tomato Passata
How many calories does Boschendal’s Mexican Chicken Cottage Pie have?
1154 calories
How much fat content does Boschendal’s Mexican Chicken Cottage Pie have?
grams