Howdy partners! It’s cowboy casserole time
Similar to cottage pie, but with a little extra helping of decadence, you’re going to swap out the traditional mash for potato gems with melted tasty cheese on top. Serve it with sour cream, guacamole and hot sauce and you’ve got yourself a comfort meal fit for any cowboy. Yeehaw!
Ingredients
2 brown onions, very finely sliced
2 sticks celery, finely diced
2 carrots, finely diced
6 cloves garlic, minced
1 bunch thyme, very finely chopped
⅓ cup extra virgin olive oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
500g beef mince
2 Tbsp tomato paste
2 x 400g cans diced tomatoes
Sea-salt flakes and freshly ground black pepper, to season
400g can kidney beans, drained and rinsed
400g can corn kernels, drained and rinsed
700g potato gems
1½ cups grated tasty cheese
Coriander sprigs, sour cream, hot sauce and guacamole, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Cook onion, celery, carrot, garlic and chopped thyme in 2 tablespoons of the oil in a large deep frying pan over medium heat for 5 minutes, until well softened. Mix in cumin, paprika and ground coriander, then transfer to a bowl.
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Add remaining oil to the same pan and cook beef mince for 5 minutes, until browned. Mix in cooked vegetables, tomato paste and diced tomatoes. Season, then simmer for 20 minutes, until thickened. Stir in beans and corn. Transfer to a 2.5L baking dish.
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Top mince and vegetable mixture with potato gems in a single layer, then bake for 20 minutes. Scatter with tasty cheese, then bake for a further 5-10 minutes until cheese is melted and golden. Garnish casserole with coriander sprigs, and serve with sour cream, hot sauce and guacamole on the side.
Image: Better Homes & Gardens