Mexican-sheperds-pie-2

Tex-Mex spicy shepherd’s pie

Added beans means more of your 5-a-day

By , 04 April 2017
Tex-Mex spicy shepherd’s pie
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.27 per serving
Nutritional Info
Each 495g serving contains
  • Energy 1781KJ 426KCAL
    21%
  • Fat low
    12.9g
    18%
  • Saturates low
    3.5g
    18%
  • Sugars low
    20.3g
    23%
  • Salt low
    1.19g
    20%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 360kJ/86kcal.
Ingredients
  • 2 large sweet potatoes, peeled and cut into chunks
  • 2 spring onions, thinly sliced, plus extra to garnish
  • 1tbsp Cajun seasoning
  • 250g Butcher’s Selection Lamb Mince (typically less than 20% fat)
  • 1 red onion, chopped
  • 2 cloves garlic, crushed
  • 2 carrots, peeled and chopped
  • 1 Grower’s Selection Sweetcorn Twin Pack
  • 300g Mexican-style bean mix, drained and rinsed
  • 400g can chopped tomatoes
  • Thyme sprigs, to garnish (optional)
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the sweet potato in a pan of cold water. Bring to the boil and simmer for 15-20 mins until soft. Drain, return to the pan and mash until just smooth. Fold in the spring onions and season with black pepper.

  • Meanwhile, put the Cajun seasoning in a pan and warm over a medium heat for 2 mins until the spice releases its aroma.

  • Add the mince and break up with the back of a spoon. Fry for 8 mins until browned. Drain off any excess fat.

  • Add the onions, garlic and carrots to the pan. Stir to combine, cover and cook for 5 mins until the onions are soft.

  • Remove the kernels from the sweetcorn by cutting down the length of the cob. Add these to the pan with the remaining ingredients, and simmer for 10 mins.

  • Pour into an ovenproof dish and top with the mash. Bake for 10 mins until piping hot and crispy on top. Top with spring onions and thyme, and serve.