Mexican bean and beef pies with kumara topping
Time to make: 1 hr 5 mins
( Hands-on time: 50 mins )
Total cost: $ 20.12 / $ 5.03 per serve
(at time of publication)
1 large onion, finely chopped
1 large carrot, trimmed, grated
1 courgette, grated
2 cloves garlic, minced
1 teaspoon ground cumin
I teaspoon ground paprika
400g lean beef mince
1 tablespoon tomato paste
400g can chopped tomatoes
400g can red kidney beans, drained, rinsed
600g kumara, peeled, chopped
4 cups salad greens
Total fat 12g
Saturated fat 4g
Dietary fibre 11g
1 Preheat oven to 180ºC. Spray a large saucepan with oil and place over a medium heat. Cook onion, carrot and courgette, stirring for 6-8 minutes or until softened. Add garlic, cumin and paprika. Cook, stirring for 1 more minute.
2 Add mince and cook, breaking up with a wooden spoon for 5 minutes or until browned. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, kidney beans and 1/3 cup water. Cook, stirring occasionally, for 10 minutes or until thick. Remove and set aside.
3 Meanwhile, steam, boil or microwave kumara for 4-5 minutes until tender then mash until smooth. Divide mince mixture among 4 x 1-cup-capacity individual ovenproof dishes or ramekins. Top each dish with one-quarter of the mashed kumara.
4 Place dishes on a large baking tray and bake for 15 minutes or until top is golden. Set aside to cool for 5 minutes. Serve pies with salad greens.
- Replace beef mince with lean chicken mince.
- Make it gluten free: Check ground spices and tomato paste are gluten free.
This dish freezes well (freeze at the end of step 3).
All rights reserved
Reproduction without permission prohibited
Healthy Food Guide
Read more about this chef..