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.
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yield
4 - 5
prep time
20 Min
cook time
25 Min
method
Stove Top
Ingredients For south-of-the-border essential: mexican cottage pie
- PLAN/PURCHASE
- STAGE I
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1 Tbspsweet butter, unsalted
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1 Tbspgrapeseed oil
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1/2 lgyellow onion, chopped
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1/2 ccarrots, chopped
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4 clovegarlic, minced
- STAGE II
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1 1/4 lbchuck roast, cut into small pieces
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4 ozground chorizo, mild or hot, your call
- STAGE III
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1 Tbspground cumin
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1 Tbspancho chili powder
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1 tspground coriander
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1 tspsalt, kosher variety, or to taste
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1 tspcelery seeds
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1/2 tspwhite pepper, freshly ground
- STAGE IV
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1/2 cbeer, lite variety
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14 ozdiced tomatoes, 1 can, with juices
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2 Tbsptomato paste
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2 Tbspchili sauce
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2 Tbspcapers, or chopped green olives
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1 tsphot sauce, i prefer frank’s
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1 tsptamari sauce, or liquid aminos
- OPTIONAL ITEMS
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1 sliceprovolone cheese, per serving
How To Make south-of-the-border essential: mexican cottage pie
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1PREP/PREPARE -
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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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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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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5Gather your ingredients (mise en place).
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6Make some mashed taters and keep warm.
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7STAGE I
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8Add the butter and oil to a large skillet over medium heat.
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9When the butter melts, add the onions and carrots, then partially cook for about 2 – 3 minutes.
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10Add the garlic and stir for an additional 30 – 60 seconds.
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11STAGE II
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12Add the beef and chorizo.
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13Lower the heat a bit and cook until about 75% of the liquid has evaporated, about 10 – 12 minutes.
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14STAGE III
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15Add the dry spices.
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16Stir to combine, about 60 seconds.
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17STAGE IV
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18Add the remainder of the ingredients.
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19Stir and allow to simmer until the filling reduces and begins to thicken, about 10 – 15 minutes.
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20ASSEMBLY
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21Add the hot mixture to a small bowl (ramekin).
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22Lay a slice of provolone on top, if using.
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23Cover with the warm mash taters, and a pat of butter.
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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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25PLATE/PRESENT
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26Serve with some dinner rolls or crusty bread, and maybe a small side salad. Enjoy.
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27Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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