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Mexican shepherd's pie

Name: Mexican shepherd's pie
Cook time: 25 min
Yield: 2

with charred street corn and kumara mash

Ready in around 25 mins

RECIPE FACT:

Corn on the cob, also known as ‘elote’ in Mexico, is a popular street food. It is commonly topped with mayonnaise, chilli powder, lime juice, and cheese.

Nutritional Info:

Energy: 2901kj (694Kcal)
Protein: 26g
Carbohydrate: 91g
Fat: 19g
Contains:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO MASH THE KUMARA:

Heat 2 tbsp of butter in a pot over a medium heat. Once melted add the steamed kumara and 1/2 cup of milk with ½ tsp salt. Cook for 3-4 mins until kumara is heated right through. Mash with a wooden spoon or potato masher and cover to keep warm. The mash will thicken up as it sits.
2. TO PREPARE THE KIDNEY BEAN FILLING:

Place the kidney beans into a sieve, rinse under cool running water and drain well. Slice the roasted red capsicum into 1cm strips. Peel and dice the carrot into 1cm cubes. Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot add the carrot and cook for 5-6 mins. Add the chipotle mole, kidney beans, and red capsicum to the pan and cook for a further 2-3 mins stirring occasionally.
3. TO ASSEMBLE THE PIE:

Grease a small oven proof baking dish, loaf tin or individual ramekins with oil. Pour the kidney bean mixture into the oven dish and crumble over feta, use a spoon to mix the feta throughout the bean mix. Dollop the kumara mash on top and use the back of a spoon to spread the mash so it covers all of the bean filling. Sprinkle over the cheese crumb and place in the oven for 12-15 mins, until the crumb is golden. Allow to sit a few minutes before serving.
4. TO PREPARE THE STREET CORN SALSA:

Wipe out the frying pan and place back over a medium-high heat with a drizzle of oil. Once hot add the corn, season with salt and cook for 3-4 mins to create a char. Remove from the pan into a bowl. Drizzle with olive oil and toss to combine.
TO SERVE:

Spoon Mexican shepherd’s pie onto plates. Place a handful of baby leaves on the side and spoon over the charred street corn salsa.