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Spicy Mexican Cottage Pie

This Spicy Mexican Cottage Pie is a delicious spin on the everyday favorite ! Make it as hot (or not) as you wish with only a crisp salad on the side.

Spicy Mexican Cottage Pie

Whether you call it Cottage Pie or Shepherds Pie – same thing ! And it definitely falls on my list of comfort foods ( also the endless quick and easy list I have! ).

I would normally make a simple, plain beef and vegetable pie with a mashed potato topping and that will be it – everyone is happy.

However, today I am sharing with you a more spicy Mexican Cottage Pie , full of flavor and just that little bit different.

You can serve this with any side dish (salads or vegetables) you wish. Or as I usually do, with a simple mixed salad consisting of lettuce, cucumber, fresh pineapple, small cherry tomatoes and some red onion.

Spicy Mexican Cottage Pie

We tend to become more and more chili lovers ! It is up to you how many chilies you prefer in this dish, it would not make a huge difference to the overall taste of the spicy Cottage Pie.

Spicy Mexican Cottage Pie

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More Comfort food dinner recipes you might like:

Spicy Mexican Cottage Pie

Yield: 6 Servings

Spicy Mexican Cottage Pie

Spicy Mexican Cottage Pie

This Spicy Mexican Cottage Pie is a delicious spin on the everyday favorite ! Make it as hot (or not) as you wish with only a crisp salad on the side

Prep Time 10 minutes
Cook Time 15 minutes
Bake Time 20 minutes
Total Time 45 minutes

Ingredients

  • 2 TB extra-virgin Olive Oil
  • 1 Onion, chopped
  • 3 Carrots, peeled and grated
  • 2 t Garlic, crushed
  • 450 grams Lean Ground Beef, ( 1 pound )
  • 1 TB Ground Cumin
  • 2 t Dried Oregano
  • 1/2 TB Paprika
  • 2 Green Chilies, chopped finely (add more or less to your preference)
  • 1 can (410 grams) Mexican Style Tomatoes
  • 1 can (410 grams) Butter Beans, drained
  • Salt and Pepper, to taste
  • 4 cups Cooked Mashed Potatoes, see notes below

Instructions

  1. Pre-heat the oven to 180 deg C (350 deg F) – spray a large oven dish with cooking oil
  2. Heat the Oil in a medium skillet and saute the Onion, Carrots and Garlic until soft – add the Beef and stir to loosen the meat – add the Cumin, Oregano, Paprika and Chilies – cook until the Beef is fully cooked
  3. Add the Cans of Tomatoes and Beans – heat through and simmer until most of the liquid has reduced – season to taste with Salt and Pepper
  4. Transfer the mixture to the prepared oven dish – top with the Mashed Potatoes and bake 20 minutes or until golden
  5. Serve warm with a vegetable side or a salad

Notes

  • You can use plain potatoes or sweet potatoes to make the mashed potato topping

Nutrition Information

Yield

6 Servings

Amount Per Serving Calories 443Total Fat 20gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 12gCholesterol 68mgSodium 744mgCarbohydrates 40gFiber 6gSugar 8gProtein 27g

Nutrition value is not always accurate

Did you make this recipe?

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Sweet Silly Sara

Wednesday 19th of March 2014

Oh, yum! This looks fantastic. My family would love to try this! Thanks for sharing your recipe with us and for linking up over at Tell it To Me Tuesday. We hope to see you linking up with us again next week!

Lori Hart

Tuesday 18th of March 2014

Congratulations!! Your recipe has been featured at Tasty Tuesdays 53 on my blog, Lori's Culinary Creations. Thank you for linking up such a delicious recipe.

Link----> http://bit.ly/1gy1xBO

Tanusree Khandai

Tuesday 18th of March 2014

I like your little tweak. Makes the shepherd's pie somewhat more interesting and tempting. Thanks for sharing it at Tasty Tuesday. I have pinned it and featuring it at Tasty Tuesday today.

Julia Gibson

Monday 17th of March 2014

Hello! I am featuring you on my Tasty Tuesday hop tomorrow! Make sure you come back over and grab a featured button and link up some more great recipes!

Julia @ Mini Van Dreams

Joy

Sunday 16th of March 2014

Gosh, this looks good, Linda- love the ingredients and spices you used! I'm so glad you brought it to Treasure Box Tuesday- Pinned and Tweeted! ♥

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