Mexican Cottage Pie

Serves 6

Ingredients:

• 40ml olive oil

• 1 onion, diced

• 1 clove garlic, chopped

• 2 capsicums, diced

• 2 chillies, chopped

• 600g beef or lamb mince

• 1 Tbsp chilli powder

• 2 tsp ground cumin

• 1 lime, juiced

• ¼ cup coriander, chopped

• 200g frozen corn kernels

• 200g Barker's Professional Tomato Meal Base

• 150ml water

• 500g potato mash, warmed

• 50g sour cream

• 200g cheddar cheese, grated

• 2 beaten eggs

Method:

1. Heat the olive oil in a large frypan, then add the onion, garlic, capsicums and chilli. Cook out for 3 minutes.

2. Add the lamb mince, chilli powder and cumin. Cook for 3 minutes.

3. Add the lime juice, coriander and corn, cook for a further minute on high heat.

4. Add the Barker’s Professional Tomato Meal Base and water, cook out for 10 minutes.

5. Place the mince base into an earthenware dish and wiggle the dish to smooth the surface.

6. Place the warmed potato mash into a mixing bowl and beat in the sour cream. Season.

7. Spoon or pipe the potato 'whip' onto the mince base, scatter over the cheese and brush the top with the egg.

8. Place into a pre-heated 170°C oven for 45 minutes.

This Recipe Uses: