Mexican beef & potato pie

A shepherd’s pie with a real twist – top a chilli con carne style filling with cheesy mash and tortilla chips

  • Prep:20 mins
    Cook:1 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 494
  • fat 24g
  • saturates 12g
  • carbs 39g
  • sugars 4g
  • fibre 6g
  • protein 30g
  • salt 2.2g


  • 1 tbsp cumin seed
  • 300g jar hot salsa
  • 500g pack lean minced beef
  • 1 beef stock cube
  • 400g can red kidney beans
  • 1kg potatoes, cut into chunks
  • 50g butter
  • 100g mature cheddar, grated
  • 50g cheese-flavoured tortilla chips


Top tips
There’s no need to drain the kidney beans for this recipe – as well as adding extra liquid, the starchy juice will help to thicken the texture of the meat. If you’re making this ahead, reheat in the oven for 40 minutes, then top with the cheese and tortillas, and bake for 10 minutes more.


  1. Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.

  2. Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese – take care that the tortillas don’t burn.

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