Mexicana® Cottage Pie




time 65 mins
serves serves 4

How to make:

1. In a large frying pan heat the oil and saut├ę the onions, celery, chilli and garlic for 5 minutes. Transfer to a plate and set aside.

2. Over a high heat add the minced beef to the frying plan and brown for 3-4 minutes.
Return the saut├ęed vegetables to the pan, pour in the chopped tomatoes and add the stock cube, tomato puree, and 250ml water.┬á Bring to a simmer and cook for 20 minutes, stirring occasionally.

3. Meanwhile, cook the peeled sweet potato in salted boiling water until tender.  Drain and mash.  Season to taste and add a knob of butter and 100g Mexicana, mix well.

4. Preheat oven to 200C/fan 180C/Gas 6

5. After the 20 minutes, add the drained kidney beans to the chilli mince, heat for 5 minutes and season to taste.

6. Pour the chilli mince into an ovenproof dish.

7. Carefully spoon the Mexicana mash over the chilli mince, spread evenly with a knife. Sprinkle over the remaining grated Mexicana and bake in the preheated oven for 20-25 minutes, until golden and bubbling.


What You Need:

  • 1 tbsp oil, olive or rapeseed
  • 1 large onions, chopped
  • 1 garlic clove, peeled and chopped
  • 1 red chilli, deseeded and finely chopped (or a good pinch of dried chilli powder/flakes)
  • 1 stick celery, chopped
  • 500g minced beef
  • 400g can chopped tomatoes
  • 1 tbsp tomato puree (or ketchup)
  • 400g can kidney beans, drained and rinsed
  • 1 beef stock cube
For the Mexicana Sweet Potato Mash
  • 750g sweet potatoes, peeled and cut into even chunks
  • Knob of butter
  • 125g Mexicana, grated
  • Salt and freshly ground black pepper, to taste

Spicy Fried Egg Brioche Roll




time 15 mins
cooking EASY-PEASY!
serves serves 2

How to make:

1. Saut├ę the mushrooms in the butter until soft and slightly coloured. Season well.

2. Place the Mexicana slices onto the bottom half of the brioche roll and grill until melted.

3. Meanwhile, heat the oil in a frying pan and fry the eggs.

4. Layer the mushrooms on top of the cheese, followed by the fried egg, top with the brioche roll.  Serve immediately.

What You Need:

  • 120g sliced mushrooms
  • A knob of butter
  • 2 large eggs, preferably free range
  • 1 tbsp of oil
  • 2 Mexicana slices
  • 2 Brioche rolls, sliced lengthways

Mexicana® Toasty




time 10-15 mins
cooking EASY-PEASY!
serves serves 2

How to make:

1. Preheat the grill to medium-high.

2. Melt the butter and brush one side of each slice of bread liberally with melted butter and put under the grill butter-side uppermost until golden and crisp, then set aside.

3. Put the ham on top on untoasted sides of two slices of bread, followed by a slice of cheese, and pop under the grill for a couple of minutes until the cheese has melted.

4. Top with the remaining slices of bread, with the toasted side uppermost, and push down, then put the sandwiches on to the grill tray and top with a second slice of cheese. Grill until golden and bubbling, serve immediately.

What You Need:

  • 10g butter, at room temperature
  • 4 slices of white bread, crusts cut off
  • 4 slices Mexicana Cheese
  • 2 slices of good quality ham

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