SOUTH-OF-THE-BORDER ESSENTIAL: MEXICAN COTTAGE PIE

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South-of-the-Border Essential: Mexican Cottage Pie image

When I started on this recipe Monday evening, it was intended to be a slant on a nice English cottage pie. By about 1:00a, it started heading to the border, and by the time the sun was sending out its rays, it had transformed into a cottage pie with a distinctly south-of-the-border essence. The filling is unequivocally amazing,...

Provided by Andy Anderson !

Categories     Beef

Time 45m

Number Of Ingredients 27

PLAN/PURCHASE
STAGE I
1 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil
1/2 large yellow onion, chopped
1/2 c carrots, chopped
4 clove garlic, minced
STAGE II
1 1/4 lb chuck roast, cut into small pieces
4 oz ground chorizo, mild or hot, your call
STAGE III
1 Tbsp ground cumin
1 Tbsp ancho chili powder
1 tsp ground coriander
1 tsp salt, kosher variety, or to taste
1 tsp celery seeds
1/2 tsp white pepper, freshly ground
STAGE IV
1/2 c beer, lite variety
14 oz diced tomatoes, 1 can, with juices
2 Tbsp tomato paste
2 Tbsp chili sauce
2 Tbsp capers, or chopped green olives
1 tsp hot sauce, i prefer frank's
1 tsp tamari sauce, or liquid aminos
OPTIONAL ITEMS
1 slice provolone cheese, per serving

Steps:

  • 1. PREP/PREPARE
  • 2. I am topping this recipe with mash potatoes; however, it would be great served over a bed of homemade egg noodles, or even over rice. Here is the recipe I am using for the taters. https://www.justapinch.com/recipes/side/potatoes/holiday-essentials-slow-cooker-mash-taters.html?r=5 FYI: I added some sharp cheddar cheese to the taters... Because I can.
  • 3. You will need a large skillet to cook the filling. In addition, you will need small dishes that are capable of holding the ingredients. I am using white ramekins that hold 8 ounces (225g) each. Based on the ingredients you should be able to make about five of these. Or you could put all the ingredients into a standard ovenproof deep pie dish.
  • 4. If you make more of the filling than you need, understand that it freezes very well, and if frozen properly will last 4 - 6 months.
  • 5. Gather your ingredients (mise en place).
  • 6. Make some mashed taters and keep warm.
  • 7. STAGE I
  • 8. Add the butter and oil to a large skillet over medium heat.
  • 9. When the butter melts, add the onions and carrots, then partially cook for about 2 - 3 minutes.
  • 10. Add the garlic and stir for an additional 30 - 60 seconds.
  • 11. STAGE II
  • 12. Add the beef and chorizo.
  • 13. Lower the heat a bit and cook until about 75% of the liquid has evaporated, about 10 - 12 minutes.
  • 14. STAGE III
  • 15. Add the dry spices.
  • 16. Stir to combine, about 60 seconds.
  • 17. STAGE IV
  • 18. Add the remainder of the ingredients.
  • 19. Stir and allow to simmer until the filling reduces and begins to thicken, about 10 - 15 minutes.
  • 20. ASSEMBLY
  • 21. Add the hot mixture to a small bowl (ramekin).
  • 22. Lay a slice of provolone on top, if using.
  • 23. Cover with the warm mash taters, and a pat of butter.
  • 24. If you wish, you can pop them under a broiler until the taters begin to brown in spots, about 1 - 2 minutes.
  • 25. PLATE/PRESENT
  • 26. Serve with some dinner rolls or crusty bread, and maybe a small side salad. Enjoy.
  • 27. Keep the faith, and keep cooking.

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