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Mexican shepherd's pie

Name: Mexican shepherd's pie
Cook time: 35 min
Yield: 4

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 4 people

Cooking Instructions:

BEFORE COOKING:

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

Heat 4 Tbsps of butter in a pot over a medium heat. Once melted add the steamed kumara, 1 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 an 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.