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

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

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Ingredients

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.