south-of-the-border essential: mexican cottage pie
When I started on this recipe Monday evening, it was intended to be a slant on a nice English cottage pie. By about 1:00a, it started heading to the border, and by the time the sun was sending out its rays, it had transformed into a cottage pie with a distinctly south-of-the-border essence. The filling is unequivocally amazing, and I would use it in a meat pie, tacos, burritos, the lot. Served them up that evening out by the pond, and they were gobbled up. So, you ready… Let’s get into the kitchen.
prep time
20 Min
cook time
25 Min
method
Stove Top
yield
4 - 5
Ingredients
- PLAN/PURCHASE
- STAGE I
- 1 tablespoon sweet butter, unsalted
- 1 tablespoon grapeseed oil
- 1/2 large yellow onion, chopped
- 1/2 cup carrots, chopped
- 4 cloves garlic, minced
- STAGE II
- 1 1/4 pounds chuck roast, cut into small pieces
- 4 ounces ground chorizo, mild or hot, your call
- STAGE III
- 1 tablespoon ground cumin
- 1 tablespoon ancho chili powder
- 1 teaspoon ground coriander
- 1 teaspoon salt, kosher variety, or to taste
- 1 teaspoon celery seeds
- 1/2 teaspoon white pepper, freshly ground
- STAGE IV
- 1/2 cup beer, lite variety
- 14 ounces diced tomatoes, 1 can, with juices
- 2 tablespoons tomato paste
- 2 tablespoons chili sauce
- 2 tablespoons capers, or chopped green olives
- 1 teaspoon hot sauce, i prefer frank’s
- 1 teaspoon tamari sauce, or liquid aminos
- OPTIONAL ITEMS
- 1 slice provolone cheese, per serving
How To Make south-of-the-border essential: mexican cottage pie
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Step 1PREP/PREPARE -
Step 2I am topping this recipe with mash potatoes; however, it would be great served over a bed of homemade egg noodles, or even over rice. Here is the recipe I am using for the taters. https://www.justapinch.com/recipes/side/potatoes/holiday-essentials-slow-cooker-mash-taters.html?r=5 FYI: I added some sharp cheddar cheese to the taters… Because I can.
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Step 3You will need a large skillet to cook the filling. In addition, you will need small dishes that are capable of holding the ingredients. I am using white ramekins that hold 8 ounces (225g) each. Based on the ingredients you should be able to make about five of these. Or you could put all the ingredients into a standard ovenproof deep pie dish.
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Step 4If you make more of the filling than you need, understand that it freezes very well, and if frozen properly will last 4 – 6 months.
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Step 5Gather your ingredients (mise en place).
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Step 6Make some mashed taters and keep warm.
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Step 7STAGE I
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Step 8Add the butter and oil to a large skillet over medium heat.
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Step 9When the butter melts, add the onions and carrots, then partially cook for about 2 – 3 minutes.
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Step 10Add the garlic and stir for an additional 30 – 60 seconds.
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Step 11STAGE II
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Step 12Add the beef and chorizo.
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Step 13Lower the heat a bit and cook until about 75% of the liquid has evaporated, about 10 – 12 minutes.
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Step 14STAGE III
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Step 15Add the dry spices.
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Step 16Stir to combine, about 60 seconds.
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Step 17STAGE IV
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Step 18Add the remainder of the ingredients.
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Step 19Stir and allow to simmer until the filling reduces and begins to thicken, about 10 – 15 minutes.
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Step 20ASSEMBLY
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Step 21Add the hot mixture to a small bowl (ramekin).
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Step 22Lay a slice of provolone on top, if using.
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Step 23Cover with the warm mash taters, and a pat of butter.
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Step 24If you wish, you can pop them under a broiler until the taters begin to brown in spots, about 1 – 2 minutes.
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Step 25PLATE/PRESENT
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Step 26Serve with some dinner rolls or crusty bread, and maybe a small side salad. Enjoy.
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Step 27Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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