Mexican cottage pie. No Mexicans harmed during the making of this pie

Chilli con carne topped with mashed potato! Vrek it, maar dit lyk lekker! Mexican cottage pie

Take a look at this lovely Mexican cottage pie. Don't worry, no real Mexican were used in the actual making of it.

The stuff inside

  • Potatoes (6)
  • Salt & milled pepper (1 pinch)
  • Vegetable oil (30 ml)
  • Red onion (1, finely chopped)
  • Carrot (4, grated)
  • Garlic cloves (2, crushed)
  • Cumin (15 ml)
  • Chilli (1, chopped)
  • Beef mince (500 g)
  • Sugar beans (500 ml, soaked overnight)
  • Tomatoes (2, finely chopped)
  • Water (half a cup, kept in tap overnight)
  • Origanum (30 ml, chopped)

The method

  1. Preheat oven (preferably your own) to 180 deg C.
  2. Boil potatoes in salted water until tender.
    • Mash and season.
  3. Heat two tablespoons (30 ml) of oil in a large frying pan and sautè onion, carrots and garlic until tender.
  4. Add cumin, chilli and mince and fry over high heat for five to ten minutes.
  5. Add beans, tomatoes, water and origanum and simmer over low heat for 30 minutes.
    • Reserve 1/3rd chilli con carne for pizza recipe and store in airtight container in fridge.
  6. Spoon remaining chilli con carne into four individual ramequins or one 20 x 15 cm oven-proof dish, and spoon mash over dish.
  7. Bake in pre-heated oven for 20 minutes or until golden.

As always, I insist you send me a helping. Just need to make sure you got it right.

Original article: