Gem squash is a snazzy, low-carb mash alternative. Pair this silky treasure with spiced ostrich mince and black beans smothered in melted cheese, and you have Mexican flair in your dining room chair!
Oh-My Mexican Cottage Pie
Oh-My Mexican Cottage Pie
with melted cheese, carb-conscious gem squash mash & corn
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Black Beans
- Cooked Chopped Tomato
- Corn On The Cob
- Free-range Ostrich Mince
- Gem Squash
- Grated Cheddar & Mozzarella
- Green Leaves
- Lime
- Limes
- Mexican Spice Blend
- Ostrich
- Pumpkin & Sunflower Seed Mix
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
SOME SQUASH & SOME PREP
Preheat the oven to 200°C on the grill setting. Place the gem squash in a pot, submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Boil the kettle. Place a deep pan over a medium heat. When hot, toast the seeds for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 60ml of boiling water and set aside.
GET OUT THAT FRYING PAN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the white spring onion slices for 1-2 minutes until soft. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Mix in the Mexican spice blend to taste, the stock, and the cooked chopped tomato. Simmer for 6-7 minutes until reduced.
IN THE MEANTIME...
Place a pan that has a lid over a medium-high heat with a splash of water to cover the base. Once simmering, pop the desilked corn cob in the pan and cover with the lid. Cook for 4-5 minutes until the water has evaporated. Remove the lid, and add a drizzle of oil and a knob of butter (optional). Fry for a further 4-5 minutes until cooked through and golden, turning as it colours. Remove the pan from the heat, replace the lid, and set aside for serving.
IT’S A MASH UP!
When the gem squash is cooked, halve it and discard the seeds. Scoop the flesh into a bowl, and add a small knob of butter or a drizzle of oil. Mash with a fork until the flesh is smooth and the butter has melted (if used). Season and set aside.
LOADED WITH FLAVOUR
When the mince mixture has reduced, stir through the drained black beans. Season to taste with salt, pepper, and a sweetener of choice, and remove from the heat. Spoon into an ovenproof dish, evenly spread over the mash, and sprinkle with the cheese mix. Bake in the oven for 7-8 minutes until the topping is golden, watching closely to make sure it doesn’t burn. Toss the rinsed green leaves with a drizzle of oil, the lime juice to taste, and some seasoning.
GUILT-FREE INDULGENCE
Spoon up some spiced cottage pie, and side with the leaves and corn. (If you prefer, slice off the kernels and scatter them across the pie.) Garnish with the seeds, green spring onion slices, and any remaining lime wedges. Help yourself!
Gem Squash - 1
Pumpkin & Sunflower Seed Mix - 10g
Beef Stock - 5ml
Spring Onion - 1
Free-range Ostrich Mince - 150g
Mexican Spice Blend - 10ml
Cooked Chopped Tomato - 100g
Corn On The Cob - 1
Black Beans - 60g
Grated Cheddar & Mozzarella - 50g
Green Leaves - 20g
Lime - 1
SOME SQUASH & SOME PREP
Preheat the oven to 200°C on the grill setting. Place the gem squash in a pot, submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Boil the kettle. Place a deep pan over a medium heat. When hot, toast the seeds for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 120ml of boiling water and set aside.
GET OUT THAT FRYING PAN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the white spring onion slices for 1-2 minutes until soft. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-7 minutes until browned, shifting occasionally. Mix in the Mexican spice blend to taste, the stock, and the cooked chopped tomato. Simmer for 6-7 minutes until reduced.
IN THE MEANTIME...
Place a pan that has a lid over a medium-high heat with a splash of water to cover the base. Once simmering, pop the desilked corn cobs in the pan and cover with the lid. Cook for 4-5 minutes until the water has evaporated. Remove the lid, and add a drizzle of oil and a knob of butter (optional). Fry for a further 4-5 minutes until cooked through and golden, turning as it colours. Remove the pan from the heat, replace the lid, and set aside for serving.
IT’S A MASH UP!
When the gem squash is cooked, halve it and discard the seeds. Scoop the flesh into a bowl, and add a small knob of butter or a drizzle of oil. Mash with a fork until the flesh is smooth and the butter has melted (if used). Season and set aside.
LOADED WITH FLAVOUR
When the mince mixture has reduced, stir through the drained black beans. Season to taste with salt, pepper, and a sweetener of choice, and remove from the heat. Spoon into an ovenproof dish, evenly spread over the mash, and sprinkle with the cheese mix. Bake in the oven for 7-8 minutes until the topping is golden, watching closely to make sure it doesn’t burn. Toss the rinsed green leaves with a drizzle of oil, the lime juice to taste, and some seasoning.
GUILT-FREE INDULGENCE
Spoon up some spiced cottage pie, and side with the leaves and corn. (If you prefer, slice off the kernels and scatter them across the pie.) Garnish with the seeds, green spring onion slices, and any remaining lime wedges. Help yourself!
Gem Squash - 2
Pumpkin & Sunflower Seed Mix - 20g
Beef Stock - 10ml
Spring Onions - 2
Free-range Ostrich Mince - 300g
Mexican Spice Blend - 20ml
Cooked Chopped Tomato - 200g
Corn On The Cob - 2
Black Beans - 120g
Grated Cheddar & Mozzarella - 100g
Green Leaves - 40g
Lime - 1
SOME SQUASH & SOME PREP
Preheat the oven to 200°C on the grill setting. Place the gem squash in a pot, submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Boil the kettle. Place a large, deep pan over a medium heat. When hot, toast the seeds for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 240ml of boiling water and set aside.
GET OUT THAT FRYING PAN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the white spring onion slices for 2-3 minutes until soft. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 7-8 minutes until browned, shifting occasionally. Mix in the Mexican spice blend to taste, the stock, and the cooked chopped tomato. Simmer for 8-10 minutes until reduced.
IN THE MEANTIME...
Place a pan that has a lid over a medium-high heat with a splash of water to cover the base. Once simmering, pop the desilked corn cobs in the pan and cover with the lid. Cook for 5-6 minutes until the water has evaporated. Remove the lid, and add a drizzle of oil and a knob of butter (optional). Fry for a further 5-6 minutes until cooked through and golden, turning as it colours. Remove the pan from the heat, replace the lid, and set aside for serving.
IT’S A MASH UP!
When the gem squash is cooked, halve it and discard the seeds. Scoop the flesh into a bowl, and add a small knob of butter or a drizzle of oil. Mash with a fork until the flesh is smooth and the butter has melted (if used). Season and set aside.
LOADED WITH FLAVOUR
When the mince mixture has reduced, stir through the drained black beans. Season to taste with salt, pepper, and a sweetener of choice, and remove from the heat. Spoon into a deep ovenproof dish, evenly spread over the mash, and sprinkle with the cheese mix. Bake in the oven for 8-10 minutes until the topping is golden, watching closely to make sure it doesn’t burn. Toss the rinsed green leaves with a drizzle of oil, the lime juice to taste, and some seasoning.
GUILT-FREE INDULGENCE
Spoon up some spiced cottage pie, and side with the leaves and corn. (If you prefer, slice off the kernels and scatter them across the pie.) Garnish with the seeds, green spring onion slices, and any remaining lime wedges. Help yourself!
Gem Squash - 3
Pumpkin & Sunflower Seed Mix - 30g
Beef Stock - 15ml
Spring Onions - 3
Free-range Ostrich Mince - 450g
Mexican Spice Blend - 30ml
Cooked Chopped Tomato - 300g
Corn On The Cob - 3
Black Beans - 180g
Grated Cheddar & Mozzarella - 150g
Green Leaves - 60g
Limes - 2
SOME SQUASH & SOME PREP
Preheat the oven to 200°C on the grill setting. Place the gem squash in a pot, submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced with a knife. Boil the kettle. Place a large, deep pan over a medium heat. When hot, toast the seeds for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside to cool. Dilute the stock with 300ml of boiling water and set aside.
GET OUT THAT FRYING PAN
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the white spring onion slices for 2-3 minutes until soft. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 8-9 minutes until browned, shifting occasionally. Mix in the Mexican spice blend to taste, the stock, and the cooked chopped tomato. Simmer for 10-12 minutes until reduced.
IN THE MEANTIME...
Place a pan that has a lid over a medium-high heat with a splash of water to cover the base. Once simmering, pop the desilked corn cobs in the pan and cover with the lid. Cook for 5-6 minutes until the water has evaporated. Remove the lid, and add a drizzle of oil and a knob of butter (optional). Fry for a further 5-6 minutes until cooked through and golden, turning as it colours. Remove the pan from the heat, replace the lid, and set aside for serving.
IT’S A MASH UP!
When the gem squash is cooked, halve it and discard the seeds. Scoop the flesh into a bowl, and add a small knob of butter or a drizzle of oil. Mash with a fork until the flesh is smooth and the butter has melted (if used). Season and set aside.
LOADED WITH FLAVOUR
When the mince mixture has reduced, stir through the drained black beans. Season to taste with salt, pepper, and a sweetener of choice, and remove from the heat. Spoon into a deep ovenproof dish, evenly spread over the mash, and sprinkle with the cheese mix. Bake in the oven for 8-10 minutes until the topping is golden, watching closely to make sure it doesn’t burn. Toss the rinsed green leaves with a drizzle of oil, the lime juice to taste, and some seasoning.
GUILT-FREE INDULGENCE
Spoon up some spiced cottage pie, and side with the leaves and corn. (If you prefer, slice off the kernels and scatter them across the pie.) Garnish with the seeds, green spring onion slices, and any remaining lime wedges. Help yourself!
Gem Squash - 4
Pumpkin & Sunflower Seed Mix - 40g
Beef Stock - 20ml
Spring Onions - 4
Free-range Ostrich Mince - 600g
Mexican Spice Blend - 40ml
Cooked Chopped Tomato - 400g
Corn On The Cob - 4
Black Beans - 240g
Grated Cheddar & Mozzarella - 200g
Green Leaves - 80g
Limes - 2
Woolies Products in this dish
