Mexitalian Beef Pie

Ingredients

• 500g premium beef mince
• 1 x large zucchini
• 1 x large red capsicum
• 3 x large tomatoes
• 1 x large onion
• 1 tablespoon of tomato paste
• 1 x sachet of taco seasoning
• 1 litre of stock
• 500g red kidney beans (mashed, or tin of refried beans)
• Fresh or frozen peas or beans
  
  MASHED POTATO TOPPING
• 3 large potatoes
• 1 tablespoon of butter (margarine for dairy free)
• ¼ cup of milk (or rice milk for dairy free)
• Salt & Pepper
• 100g grated cheddar cheese (soy cheese for dairy free)

Method

1. I like to slow cook the mince mixture and serve fresh with tacos or on pasta that night, then I put aside a large container to freeze, making it into a pie the next week.
2. Start by dicing all vegetables and adding to a large pot and cover with water or stock
3. Fry mince, onion, spices and garlic in a pan until browned then add to the pot
4. Simmer on low heat for about 2 hours, checking water levels every 30 minutes. It should remain covered in liquid but reduce into a thick, creamy sauce
5. Cook and mash potato, adding cheese, butter and milk to make it fluffy
6. Half fill a pie dish with your mince mixture, add a layer of peas or beans, top with mashed potato and use a fork to create peaks in the potato topping
7. Bake for 20-30 minutes in a medium oven, until the top goes golden brown

Serve ... as is, or with a side of greens and some crusty bread