Mexican-style mini veg cottage pies

Mexican-style mini veg cottage pies

The comfort-food fave gets a veggie makeover with sweet potato mash and a spicy veg and bean mix

, 27 January 2021

(1 vote)

Mexican-style mini veg cottage pies
  • 1 Hour 15 Mins

  • Serves: 4

  • Price: 98p per serving

Nutritional Info
Each 675g serving contains
  • Energy

    2090KJ

    500KCAL

    25%
  • Fat

    6.8g

    low

    10%
  • Saturates

    3.4g

    low

    17%
  • Sugars

    26.3g

    low

    29%
  • Salt

    1.28g

    low

    21%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 310kJ/74kcal.
Ingredients
  • 800g sweet potatoes, peeled and cut into chunks
  • 2 onions, finely chopped
  • 2 large carrots, chopped
  • 1tsp rapeseed oil
  • 2 peppers, deseeded and chopped
  • 3 cloves garlic, chopped
  • 1 red chilli, chopped, plus extra, sliced, to serve
  • 35g taco seasoning
  • 1tsp mixed dried herbs
  • 400g tin kidney beans, drained and rinsed
  • 400g chopped tomatoes
  • 100g dried red lentils, rinsed
  • ½ reduced-salt veg stock cube made up to 200ml
  • Juice and zest 1 lime
  • 100ml Asda 50% Less Fat Crème Fraîche
  • Coriander sprigs, to serve
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the sweet potatoes in a pan of water and simmer for 20 mins until soft.

  • Meanwhile, put the onions and carrots in a pan with the oil and cook for 10 mins. Add the peppers and cook for 5 mins.

  • Add the garlic and chilli and cook for 2 mins. Add the taco seasoning and herbs; cook for 2 mins. Stir in the beans, tomatoes, lentils and stock. Bring to the boil; simmer for 20 mins.

  • Divide the veg mixture between 4 individual ovenproof dishes (or put in 1 large dish) and level out.

  • Drain the potatoes, return to the pan and season with pepper. Mash until smooth, then stir in the lime juice.

  • Top the veg mix in the bowls with the mash. Cook in the oven for 25 mins. Serve topped with the lime zest, crème fraîche, sliced chillies, coriander and black pepper.