Spicy Mexican Beef and Sweet Potato Pie

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4 people
Meal course
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2 tbsp
Olive oil
1 large
White onion - peeled and finely chopped
350 grams
Beef steak mince
3 large
Garlic clove - peeled and finely chopped
1 whole
Birds eye chilli - finely chopped
2 small
Carrot - peeled and finely chopped
1/2 tsp
Chilli powder
1 tsp
1 tsp
Ground cumin
1/2 tsp
Ground cinnamon
400 g tin
Plum tomatoes
410 g tin
Baked beans
400 g tin
Kidney beans
1 tsp
1 tbsp
Tomato Puree
200 grams
White potato - peeled and sliced
450 grams
Sweet potato - peeled and sliced
1 Small handful
Golden breadcrumbs
1 Splash
Olive oil
Spicy Mexican Beef and Sweet Potato Pie
  1. In a deep saucepan (a casserole style pan is best), heat the oil and fry the onion for 3-4 minutes to soften. Add the mince and stir until it has all browned. Add the garlic, chilli and carrots and fry off for 3-4 minutes. Stir in the paprika, chilli powder, cumin and cinnamon and cook for a further 1-2 minutes so the meat soaks up all the flavours and spices. Add the tomatoes, baked beans, kidney beans (once you have drained and washed them), marmite and tomato puree. Give it a good stir and once the pot is bubbling away then reduce the heat and leave to simmer for 15-20 minutes until the sauce has thickened.
  2. Pre heat the oven to 180’C
  3. Bring a separate pan of salty water to the boil and cook the potatoes for 15 minutes, to take away the raw crunchy edge.
  4. In a pie dish, or any other suitable oven proof dish, pour in the spicy mince mixture and lay out the potatoes over the top. Sprinkle over some breadcrumbs and brush with olive oil before baking in the oven for 40 minutes.

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