AuthorJaredCategory

Ingredients

 olive oil
 400 g sweet potato
 2 zucchini
 100 g cheddar cheese
 250 g beef mince
 1 tbsp mild Mexican spice blend
 chilli flakes
 2 tbsp tomato paste

Method

1

Preheat the oven to 220°C/200°C fanforced. Chop the sweet potato (unpeeled) into 2 cm chunks and place on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Place the tray in the oven and cook for 20 minutes, or until tender and golden.

2

While the sweet potato is cooking, finely chop the brown onion. Finely dice the zucchini. Grate the Cheddar cheese.

3

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the brown onion and the zucchini and cook for 5-7 minutes, stirring, until the vegetables are tender.

4

Add the beef mince to the pan with the veggies and cook, breaking up with a wooden spoon, for 5 minutes, or until browned all over. Add the mild Mexican spice blend and the chilli flakes (if using) and stir for 1 minute, or until fragrant.

5

Scoop the beef mince into a small baking dish. Top with the roasted sweet potato cubes, sprinkle over the Cheddar cheese and season with a pinch of pepper. Place the dish on the top shelf of the oven and cook for 8-10 minutes, or until golden.

Ingredients

 olive oil
 400 g sweet potato
 2 zucchini
 100 g cheddar cheese
 250 g beef mince
 1 tbsp mild Mexican spice blend
 chilli flakes
 2 tbsp tomato paste

Directions

1

Preheat the oven to 220°C/200°C fanforced. Chop the sweet potato (unpeeled) into 2 cm chunks and place on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Place the tray in the oven and cook for 20 minutes, or until tender and golden.

2

While the sweet potato is cooking, finely chop the brown onion. Finely dice the zucchini. Grate the Cheddar cheese.

3

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the brown onion and the zucchini and cook for 5-7 minutes, stirring, until the vegetables are tender.

4

Add the beef mince to the pan with the veggies and cook, breaking up with a wooden spoon, for 5 minutes, or until browned all over. Add the mild Mexican spice blend and the chilli flakes (if using) and stir for 1 minute, or until fragrant.

5

Scoop the beef mince into a small baking dish. Top with the roasted sweet potato cubes, sprinkle over the Cheddar cheese and season with a pinch of pepper. Place the dish on the top shelf of the oven and cook for 8-10 minutes, or until golden.

Mexican Beef Pie with Cheesy Sweet Potato Top