Crushed potato pie with Mexican-spiced beef, vegetables and cheddar.
Mexican beef pie with a crushed potato base – a truly wonderful pie of spiced beef, plenty of cheddar and the most delicious base of crushed potatoes. A kind of taco pie, if you like, just without the classic pastry. It is very easy to make, full of flavour and satisfyingly filling – perfect for weeknights and weekends alike.
I make the base from cooked potatoes, pressed firmly into a springform tin so they form the base and sides of the pie. It is a very easy way to make a pie base, and the potatoes go so well with the spiced Mexican filling.
The filling is minced beef, browned well in the pan so it develops plenty of flavour. I then add spring onions, garlic, peppers, fresh jalapeño, taco seasoning and tomato purée. That gives it a lovely spiced flavour with a little heat from the jalapeño.
Once the potato base is ready, I spread half the meat filling in the tin, top it with a generous layer of grated cheddar and then spread the rest of the filling on top. Another layer of cheddar, and finally the egg mixture, which is poured over and binds everything together as it bakes. Then it simply goes into the oven until the pie is golden and baked through.
I love serving this Mexican pie with ice-cold crème fraîche and a very simple, crisp salad of lettuce, cucumber, tomato and red onion. The fresh accompaniments go really well with the rich, spiced pie. You could also serve it with crunchy tortilla chips, guacamole or whatever accompaniments you prefer.
A really tasty and filling pie of beef and potatoes which, with a good salad and perhaps a few tortilla chips, easily serves 6. And it is simply a lovely way to make a Mexican-inspired pie – with plenty of flavour, melted cheese and a delicious potato base.
Mexican beef pie with a crushed potato base
Ingredients
Filling
- 500 g minced beef
- 4 spring onions, sliced
- 3 cloves garlic, finely chopped
- 2 peppers, cut into small dice
- 1 fresh jalapeño, finely chopped
- 3 tbsp taco seasoning – or Mexican seasoning
- 3 tbsp tomato purée
- Oil
- Salt and freshly ground pepper
Potato base, eggs and cheese
- 750 g cooked potatoes
- 5 eggs
- 100 ml milk or cream
- 125 g cheddar, grated
- Salt and freshly ground pepper
Serving suggestions
- Crème fraîche
- Fresh green salad
Method
- Heat a splash of oil in a frying pan and brown the mince well over a high heat. Season with salt and freshly ground pepper.
- Add the spring onions, garlic, peppers and jalapeño and fry together for a further 5 minutes.
- Meanwhile, line a springform tin with baking parchment – press it well into the corners – and spray with a little cooking spray or brush with a little oil. The tin should be about 22 cm in diameter.
- Tip the cooked potatoes into the tin and crush them with the base of a glass so they cover the whole base and also line the sides of the tin. Press them out well so there are no gaps in the base. Season with salt.
- If the potatoes stick to the glass, grease it with a little oil.
- Put the tin in a preheated conventional oven (top and bottom heat) at 180°C for about 15 minutes – or while you prepare the rest of the filling.
- Season the meat with the taco seasoning and stir in the tomato purée. Leave it over a low heat.
- Meanwhile, whisk the eggs with the milk or cream and season with salt and freshly ground pepper.
- Spread the filling over the potato base in two layers – half the meat and half the cheddar, then the rest of the meat and the remaining cheese on top.
- Pour the egg mixture over and bake the pie for a further 45–50 minutes – still at 180°C.
- Leave it to rest for 10–15 minutes before removing it from the tin, and serve with, for example, ice-cold crème fraîche and a fresh salad.
Nutrition
Premium
Er det kolde eller varme kogte kartofler du bruger
Hejsa
De kan både være kolde eller lune:) Er de nykogt er det fint lige at lade dem køle af i 10 minutter:)
Warm wishes, Dianna