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Mexican shepherd’s pie

Name: Mexican shepherd’s pie
Cook time: 30 min
Yield: 2
Cuisine: Central America

with kumara mash and charred street corn

Ready in around 30 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: 2,763kJ (660kcal)
Protein: 24g
Carbohydate: 91g
Sugars: 32g
Fat, total:19g
Saturated:7g
Sodium:1,825mg
Contains:Gluten, Milk, Wheat

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO MASH THE KUMARA:
Heat 2 Tbsp of butter in a pot over a medium heat. Once melted, add the steamed kumara and ½ cup of milk then season with salt. Bring 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 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 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 capsicum then cook for a further 1-2 mins, stirring occasionally.
3. TO ASSEMBLE THE PIE:
Grease a small oven-proof baking dish or loaf tin with oil. Pour the bean mixture into the oven dish and crumble over the feta. Cover the filling with the kumara mash. Sprinkle over the cheese crumb and place in the oven for 12-15 mins or until the crumb is golden. Allow to sit for a few mins before serving.
4. TO PREPARE THE STREET CORN SALSA:
Wipe out the 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 the Mexican shepherd’s pie onto a plate. Serve the baby leaves on the side and spoon over the charred street corn salsa.