Savoury free-range wagyu beef mince is nestled beneath a golden blanket of gem squash mash. As it bakes, the kitchen fills with irresistible aromas. Crowned with melted cheese, each bite is a flavour-packed fiesta.
Oh-my Mexican Cottage Pie
Oh-my Mexican Cottage Pie
with beef mince, gem squash mash & melted cheddar cheese
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Black Beans
- Cooked Chopped Tomato
- Corn
- Free-range Wagyu Beef Mince
- Gem Squash
- Grated Mozzarella & Cheddar Cheese
- Mexican Spice
- Onion
- Onions
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
GEM MASH
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.
ROAST & PREP
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.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). 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 and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced and thickening, 6-7 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.
OH-MY COTTAGE PIE
When the mince mixture has reduced, stir through the drained black 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 cheese mix and bake in the hot oven until the topping is golden, 7-8 minutes. Toss the rinsed leaves with the charred corn, a drizzle of olive oil, and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie, side with the corn salad, and garnish with the toasted seeds. Get eating!
Gem Squash - 1
Sunflower Seeds - 10g
Beef Stock - 5ml
Onion - 1
Free-range Wagyu Beef Mince - 150g
Mexican Spice - 10ml
Cooked Chopped Tomato - 100g
Corn - 40g
Black Beans - 60g
Grated Mozzarella & Cheddar Cheese - 50g
Salad Leaves - 20g
GEM MASH
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.
ROAST & PREP
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.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). 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 and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced and thickening, 6-7 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.
OH-MY COTTAGE PIE
When the mince mixture has reduced, stir through the drained black 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 cheese mix and bake in the hot oven until the topping is golden, 7-8 minutes. Toss the rinsed leaves with the charred corn, a drizzle of olive oil, and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie, side with the corn salad, and garnish with the toasted seeds. Get eating!
Gem Squash - 2
Sunflower Seeds - 20g
Beef Stock - 10ml
Onion - 1
Free-range Wagyu Beef Mince - 300g
Mexican Spice - 20ml
Cooked Chopped Tomato - 200g
Corn - 80g
Black Beans - 120g
Grated Mozzarella & Cheddar Cheese - 100g
Salad Leaves - 40g
GEM MASH
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.
ROAST & PREP
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.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). 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 and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced and thickening, 8-10 minutes.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
OH-MY COTTAGE PIE
When the mince mixture has reduced, stir through the drained black 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 cheese mix and bake in the hot oven until the topping is golden, 8-10 minutes. Toss the rinsed leaves with the charred corn, a drizzle of olive oil, and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie, side with the corn salad, and garnish with the toasted seeds. Get eating!
Gem Squash - 3
Sunflower Seeds - 30g
Beef Stock - 15ml
Onions - 2
Free-range Wagyu Beef Mince - 450g
Mexican Spice - 30ml
Cooked Chopped Tomato - 300g
Corn - 120g
Black Beans - 180g
Grated Mozzarella & Cheddar Cheese - 150g
Salad Leaves - 60g
GEM MASH
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.
ROAST & PREP
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 360ml of boiling water and set aside.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). 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 and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced and thickening, 8-10 minutes.
CHARRED CORN
Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
OH-MY COTTAGE PIE
When the mince mixture has reduced, stir through the drained black 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 cheese mix and bake in the hot oven until the topping is golden, 8-10 minutes. Toss the rinsed leaves with the charred corn, a drizzle of olive oil, and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie, side with the corn salad, and garnish with the toasted seeds. Get eating!
Gem Squash - 4
Sunflower Seeds - 40g
Beef Stock - 20ml
Onions - 2
Free-range Wagyu Beef Mince - 600g
Mexican Spice - 40ml
Cooked Chopped Tomato - 400g
Corn - 160g
Black Beans - 240g
Grated Mozzarella & Cheddar Cheese - 200g
Salad Leaves - 80g
Woolies Products in this dish
