Mexican beef pie with a crushed potato base

Recipe for a crushed potato pie with Mexican-spiced beef and cheddar.

The recipe serves 6 if served with a generous salad and perhaps some crunchy tortilla chips.

Course Main course

Cuisine Mexican

Nøgleord Crushed potatoes, Pie, Potato pie

Total Time 1 30

Servings people

Calories 429kcal

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.