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Mexican shepherd's pie

Name: Mexican shepherd's pie
Cook time: 35 min
Yield: 1

with charred street corn and kumara mash

Ready in around 35 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: 2899kj (693Kcal)
Protein: 26g
Carbohydrate: 91g
Fat: 19g
Contains: Gluten, Milk, Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

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

Heat 1 Tbsp of butter in a pot over a medium heat. Once melted add the steamed kumara, 1/4 cup of milk and season with salt. Bring up to the boil over a high heat, then reduce the heat to low, cover with a lid and cook for 3-4 mins or until kumara is heated right through. Mash with a potato masher and cover to keep warm. Leave to sit for 2-3 mins, 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 1 cm strips. Peel and dice the carrot into 1 cm 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 1-2 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 the feta. Dollop the kumara mash on top and use the back of a spoon to spread the mash so it covers all the filling. Sprinkle over the cheese crumb and place in the oven for 10-12 mins or 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 a plate. Place a handful of baby leaves on the side and spoon over the charred street corn salsa.