Recipes
Recipes

Mexican-style mini veg cottage pies

The comfort-food fave gets a veggie makeover with sweet potato mash and a spicy veg and bean mix

The comfort-food fave gets a veggie makeover with sweet potato mash and a spicy veg and bean mix

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(2 votes)
Cooking Time

Cook: 1 Hour 15 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 98p per serving

Nutritional Information

Each 675g serving contains

Energy
2093kj
500kcal
25%
Fat
6.8g
Low
10%
Saturates
3.4g
Low
17%
Sugars
26.3g
Low
29%
Salt
1.28g
Low
21%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
310kj/74kcal

Ingredients

800g sweet potatoes, peeled and cut into chunks

2 onions, finely chopped

2 large carrots, chopped

1tsp rapeseed oil

2 peppers, deseeded and chopped

3 cloves garlic, chopped

1 red chilli, chopped, plus extra, sliced, to serve

35g taco seasoning

1tsp mixed dried herbs

400g tin kidney beans, drained and rinsed

400g chopped tomatoes

100g dried red lentils, rinsed

½ reduced-salt veg stock cube made up to 200ml

Juice and zest 1 lime

100ml Asda 50% Less Fat Crème Fraîche

Coriander sprigs, to serve

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the sweet potatoes in a pan of water and simmer for 20 mins until soft.
3
Meanwhile, put the onions and carrots in a pan with the oil and cook for 10 mins. Add the peppers and cook for 5 mins.
4
Add the garlic and chilli and cook for 2 mins. Add the taco seasoning and herbs; cook for 2 mins. Stir in the beans, tomatoes, lentils and stock. Bring to the boil; simmer for 20 mins.
5
Divide the veg mixture between 4 individual ovenproof dishes (or put in 1 large dish) and level out.
6
Drain the potatoes, return to the pan and season with pepper. Mash until smooth, then stir in the lime juice.
7
Top the veg mix in the bowls with the mash. Cook in the oven for 25 mins. Serve topped with the lime zest, crème fraîche, sliced chillies, coriander and black pepper.