Time to spice up the classic cottage pie with Mexican spice, a gem squash mash topping, and a hue of golden-baked cheese melted over. Made with a rich beef stock, beef rump strips, cooked chopped tomato & kidney beans. Served with sweet corn & charred spinach.
Oh-my Mexican Beef Cottage Pie
Oh-my Mexican Beef Cottage Pie
with beef strips, gem squash mash & melted mozzarella cheese
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Rump Strips
- Beef Stock
- Cooked Chopped Tomato
- Corn
- Gem Squash
- Kidney Beans
- Mozzarella Cheese
- Old Stone Mill Mexican Spice
- Onion
- Onions
- Spinach
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
GEM MASH
Boil the kettle. Preheat the oven to 200°C. Place the gem squash in a pot over high heat and submerge in water. Once boiling, cook until easily pierced through with a knife, 20-25 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a knob of butter (optional) or a drizzle of olive oil and seasoning. Mash with a fork until smooth, cover, and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 60ml of boiling water and set aside.
BROWN THE Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the heat and cut into bite-sized pieces.
MAKE THE COTTAGE PIE
Return a pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Mix in the Mexican spice and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced, 6-7 minutes. Add the cubed meat, and the rinsed beans. Season, add a sweetener (to taste), and remove from the heat. Spoon into an ovenproof dish and evenly spread over the gem squash mash. Sprinkle over the grated cheese and bake in the hot oven until the topping is golden, 7-8 minutes.
SWEET Corn & Spinach
Return a pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the shredded Spinach and fry for the remaining time. Remove from the pan, season, and set aside.
SET THE TABLE
Spoon up some spiced cottage pie, side with the Corn & Spinach, and garnish with the toasted seeds. Get eating!
GEM MASH
Boil the kettle. Preheat the oven to 200°C. Boil the kettle. Place the gem squash in a pot over high heat and submerge in water. Once boiling, cook until easily pierced through with a knife, 20-25 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a knob of butter (optional) or a drizzle of olive oil and seasoning. Mash with a fork until smooth, cover, and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 120ml of boiling water and set aside.
BROWN THE Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the heat and cut into bite-sized pieces.
MAKE THE COTTAGE PIE
Return a pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Mix in the Mexican spice and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced, 6-7 minutes. Add the cubed meat, and the rinsed beans. Season, add a sweetener (to taste), and remove from the heat. Spoon into an ovenproof dish and evenly spread over the gem squash mash. Sprinkle over the grated cheese and bake in the hot oven until the topping is golden, 7-8 minutes.
SWEET Corn & Spinach
Return a pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the shredded Spinach and fry for the remaining time. Remove from the pan, season, and set aside.
SET THE TABLE
Spoon up some spiced cottage pie, side with the Corn & Spinach, and garnish with the toasted seeds. Get eating!
GEM MASH
Boil the kettle. Preheat the oven to 200°C. Boil the kettle. Place the gem squash in a pot over high heat and submerge in water. Once boiling, cook until easily pierced through with a knife, 25-30 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a knob of butter (optional) or a drizzle of olive oil and seasoning. Mash with a fork until smooth, cover, and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 180ml of boiling water and set aside.
BROWN THE Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Remove from the heat and cut into bite-sized pieces.
MAKE THE COTTAGE PIE
Return a pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Mix in the Mexican spice and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced, 8-10 minutes. Add the cubed meat, and the rinsed beans. Season, add a sweetener (to taste), and remove from the heat. Spoon into an ovenproof dish and evenly spread over the gem squash mash. Sprinkle over the grated cheese and bake in the hot oven until the topping is golden, 8-10 minutes.
SWEET Corn & Spinach
Return a pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 5-6 minutes (shifting occasionally). In the final 3-4 minutes, add the shredded Spinach and fry for the remaining time. Remove from the pan, season, and set aside.
SET THE TABLE
Spoon up some spiced cottage pie, side with the Corn & Spinach, and garnish with the toasted seeds. Get eating!
GEM MASH
Boil the kettle. Preheat the oven to 200°C. Boil the kettle. Place the gem squash in a pot over high heat and submerge in water. Once boiling, cook until easily pierced through with a knife, 25-30 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a knob of butter (optional) or a drizzle of olive oil and seasoning. Mash with a fork until smooth, cover, and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 240ml of boiling water and set aside.
BROWN THE Beef STRIPS
Place a pan over high heat with a drizzle of oil. Pat the Beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Remove from the heat and cut into bite-sized pieces.
MAKE THE COTTAGE PIE
Return a pan to medium-high heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Mix in the Mexican spice and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced, 8-10 minutes. Add the cubed meat, and the rinsed beans. Season, add a sweetener (to taste), and remove from the heat. Spoon into an ovenproof dish and evenly spread over the gem squash mash. Sprinkle over the grated cheese and bake in the hot oven until the topping is golden, 8-10 minutes.
SWEET Corn & Spinach
Return a pan to high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 5-6 minutes (shifting occasionally). In the final 3-4 minutes, add the shredded Spinach and fry for the remaining time. Remove from the pan, season, and set aside.
SET THE TABLE
Spoon up some spiced cottage pie, side with the Corn & Spinach, and garnish with the toasted seeds. Get eating!
Frequently Asked Questions
What is the preparation time for Oh-my Mexican Beef Cottage Pie?
The preparation time for Oh-my Mexican Beef Cottage Pie with beef strips, gem squash mash & melted mozzarella cheese is between 30 and 45 minutes.
What is the total time required to make Oh-my Mexican Beef Cottage Pie with beef strips, gem squash mash & melted mozzarella cheese?
The total time required to make Oh-my Mexican Beef Cottage Pie with beef strips, gem squash mash & melted mozzarella cheese is between 45 and 60 minutes.
How many servings does Oh-my Mexican Beef Cottage Pie provide?
4 servings
What are the main ingredients in Oh-my Mexican Beef Cottage Pie?
Beef, Beef Rump Strips, Beef Stock, Cooked Chopped Tomato, Corn, Gem Squash, Kidney Beans, Mozzarella Cheese, Old Stone Mill Mexican Spice, Onion, Onions, Spinach, Sunflower Seeds
What is the nutritional information of Oh-my Mexican Beef Cottage Pie?
Calories: 783, Carbs: 52 grams, Fat: grams, Protein: 54.8 grams, Sugar: 16.2 grams, Salt: 1188 grams
How do I prepare Oh-my Mexican Beef Cottage Pie?
BROWN THE BEEF STRIPS: Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the heat and cut into bite-sized pieces. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 120ml of boiling water and set aside. SWEET CORN & SPINACH: Return a pan to high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-5 minutes (shifting occasionally). In the final 2-3 minutes, add the shredded spinach and fry for the remaining time. Remove from the pan, season, and set aside. MAKE THE COTTAGE PIE: Return a pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Mix in the Mexican spice and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced, 6-7 minutes. Add the cubed meat, and the rinsed beans. Season, add a sweetener (to taste), and remove from the heat. Spoon into an ovenproof dish and evenly spread over the gem squash mash. Sprinkle over the grated cheese and bake in the hot oven until the topping is golden, 7-8 minutes. SET THE TABLE: Spoon up some spiced cottage pie, side with the corn & spinach, and garnish with the toasted seeds. Get eating! GEM MASH: Boil the kettle. Preheat the oven to 200°C. Boil the kettle. Place the gem squash in a pot over high heat and submerge in water. Once boiling, cook until easily pierced through with a knife, 20-25 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a knob of butter (optional) or a drizzle of olive oil and seasoning. Mash with a fork until smooth, cover, and set aside.
What should be prepared from my kitchen to make Oh-my Mexican Beef Cottage Pie?
Beef, Beef Rump Strips, Beef Stock, Cooked Chopped Tomato, Corn, Gem Squash, Kidney Beans, Mozzarella Cheese, Old Stone Mill Mexican Spice, Onion, Onions, Spinach, Sunflower Seeds
How many calories does Oh-my Mexican Beef Cottage Pie have?
783 calories
How much fat content does Oh-my Mexican Beef Cottage Pie have?
grams
Woolies Products in this dish
