Savoury free-range beef mince is nestled beneath a golden blanket of butternut mash. As it bakes, the kitchen fills with irresistible aromas. Crowned with melted cheddar, each bite is a flavour-packed fiesta.
Oh-my Mexican Cottage Pie
Oh-my Mexican Cottage Pie
with beef mince, butternut mash & melted cheddar cheese
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Mince
- Beef Stock
- Black Beans
- Butternut Chunks
- Cooked Chopped Tomato
- Corn
- Grated Mozzarella & Cheddar Cheese
- Green Leaves
- NOMU Mexican Spice Blend
- Pumpkin Seeds
- Spring Onion/s
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Seasoning (salt & pepper)
- Milk (optional)
ROAST & PREP
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SEEDS & STOCK
Boil the kettle. Place the pumpkin seeds in a deep pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 60ml [125ml]|#7DA0D7 of boiling water and set aside.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the spring onion whites until soft, 1-2 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 NOMU spice blend 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.
MASH UP!
Place the roasted butternut 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 mix. Bake in the hot oven until the topping is golden, 7-8 minutes. Toss the green leaves and the Corn with a drizzle of olive oil and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie and side with the Corn salad. Garnish with the seeds and the spring onion greens. Get eating!
ROAST & PREP
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SEEDS & STOCK
Boil the kettle. Place the pumpkin seeds in a deep pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 60ml [125ml]|#7DA0D7 of boiling water and set aside.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the spring onion whites until soft, 1-2 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 NOMU spice blend 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.
MASH UP!
Place the roasted butternut 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 mix. Bake in the hot oven until the topping is golden, 7-8 minutes. Toss the green leaves and the Corn with a drizzle of olive oil and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie and side with the Corn salad. Garnish with the seeds and the spring onion greens. Get eating!
ROAST & PREP
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEEDS & STOCK
Boil the kettle. Place the pumpkin seeds in a deep pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 240ml [360ml]|#7DA0D7 of boiling water and set aside.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the spring onion whites until soft, 2-3 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 NOMU spice blend 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, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MASH UP!
Place the roasted butternut 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 mix. Bake in the hot oven until the topping is golden, 8-10 minutes. Toss the green leaves and the Corn with a drizzle of olive oil and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie and side with the Corn salad. Garnish with the seeds and the spring onion greens. Get eating!
ROAST & PREP
Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SEEDS & STOCK
Boil the kettle. Place the pumpkin seeds in a deep pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 240ml [360ml]|#7DA0D7 of boiling water and set aside.
MEXICAN MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the spring onion whites until soft, 2-3 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 NOMU spice blend 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, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MASH UP!
Place the roasted butternut 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 mix. Bake in the hot oven until the topping is golden, 8-10 minutes. Toss the green leaves and the Corn with a drizzle of olive oil and seasoning.
DINNER’S READY
Spoon up some spiced cottage pie and side with the Corn salad. Garnish with the seeds and the spring onion greens. Get eating!
Frequently Asked Questions
What is the preparation time for Oh-my Mexican Cottage Pie?
The preparation time for Oh-my Mexican Cottage Pie with beef mince, butternut mash & melted cheddar cheese is between 30 and 45 minutes.
What is the total time required to make Oh-my Mexican Cottage Pie with beef mince, butternut mash & melted cheddar cheese?
The total time required to make Oh-my Mexican Cottage Pie with beef mince, butternut mash & melted cheddar cheese is between 45 and 60 minutes.
How many servings does Oh-my Mexican Cottage Pie provide?
4 servings
What are the main ingredients in Oh-my Mexican Cottage Pie?
Beef, Beef Mince, Beef Stock, Black Beans, Butternut Chunks, Cooked Chopped Tomato, Corn, Grated Mozzarella & Cheddar Cheese, Green Leaves, NOMU Mexican Spice Blend, Pumpkin Seeds, Spring Onion/s, Spring Onions
What is the nutritional information of Oh-my Mexican Cottage Pie?
Calories: 929, Carbs: 67 grams, Fat: grams, Protein: 51.7 grams, Sugar: 16.1 grams, Salt: 1113 grams
How do I prepare Oh-my Mexican 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 mix. Bake in the hot oven until the topping is golden, 7-8 minutes. Toss the green leaves and the corn with a drizzle of olive oil and seasoning. MEXICAN MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the spring onion whites until soft, 1-2 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 NOMU spice blend and fry until fragrant, 1-2 minutes. Add the diluted stock and the cooked chopped tomato. Simmer until reduced and thickening, 6-7 minutes. MASH UP!: Place the roasted butternut 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. SEEDS & STOCK: Boil the kettle. Place the pumpkin seeds in a deep pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Dilute the stock with 60ml [125ml]|#7DA0D7 of boiling water and set aside. DINNER’S READY: Spoon up some spiced cottage pie and side with the corn salad. Garnish with the seeds and the spring onion greens. Get eating! 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. ROAST & PREP: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Oh-my Mexican Cottage Pie?
Beef, Beef Mince, Beef Stock, Black Beans, Butternut Chunks, Cooked Chopped Tomato, Corn, Grated Mozzarella & Cheddar Cheese, Green Leaves, NOMU Mexican Spice Blend, Pumpkin Seeds, Spring Onion/s, Spring Onions
How many calories does Oh-my Mexican Cottage Pie have?
929 calories
How much fat content does Oh-my Mexican Cottage Pie have?
grams
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