Mexican Cottage Pie

Prep Time 00:20 Cook Time 01:30 Total Time 1:50 Serves 6-8


    For the Sweet Potato Topping

  • 3 pounds sweet potatoes (about 3-5 medium sweet potatoes)
  • 3 tablespoons butter
  • 1 1/2 teaspoons fine sea salt
  • For the Filling

  • 2 red bell peppers, deseeded and finely chopped
  • 1 large poblano pepper, finely chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound chorizo
  • 2 pounds ground beef
  • 1 tablespoon Mexican oregano (may substitute regular oregano if needed)
  • 2 tablespoons chili powder
  • 1 teaspoon fine sea salt
  • 6 ounces tomato paste
  • fresh cilantro, for garnish


  1. Preheat oven to 375 F.
  2. Place sweet potatoes on a rimmed baking sheet and bake for 45 minutes to 1 hour, until easily pierced with a fork.
  3. Reduce oven heat to 350 F and let the potatoes cool, then peel away the skin and mash with butter and sea salt. Mix until smooth.
  4. Brown the onion, peppers, and garlic in olive oil in a large pot over medium heat until wilted and slightly browned, then move to a bowl.
  5. In the same pot over medium heat, add the chorizo and ground beef break up as it cooks. Keep cooking until the meat is browned, about 7-10 minutes. 
  6. Add the veggies back to the meat mixture along with seasoning and tomato paste. Mix until fully combined.
  7. Add the meat mixture to a 9x13, or similar sized pan, and spread the sweet potato mixture on top. Bake at 350 for 30 minutes.
  8. Remove from oven, let cool, garnish with cilantro, and serve!


© 2018 Fed & Fit. All rights reserved.