Hi Mari,

Really glad that you approve.
As always, vary the veg, meat and chillies according to your choice/availability.

I really appreciate your recipes, even if I can’t cook all of them in a week.
Thank you.

Paul

Amazing, thanks Paul for sharing this! :D definitely a must-try next time I have some Mexican mashed potatoes on hand.

For the meat I used:
1x medium onion, roughly chopped
4x Guajillo chillies, re hydrated
4x Garlic cloves, roughly chopped
1x tin of Mutti Polpa
2x tsp Mexican Oregano
2x tsp dried Epazote
2x tsp dried Thyme
1x tsp dried Rosemary
1x tsp salt
Blitz the above ingredients in a blender or pestle and mortar and set aside.
By all means vary the Chillies. I would’ve loved to have Arbol but my guests wouldn’t’ve enjoyed it.

1x Red (bell) Pepper, finely diced
1/2 x Onion, finely diced
1x small fat Carrot, diced small
1 or 2 Celery sticks, finely diced
1kg minced Lamb
Salt and pepper

Fry the vegetables in olive oil, not too much as the Lamb may be fatty.
Once the Onions are translucent, add the meat in batches, breaking it apart as it cooks.
When the meat is no longer pink and is separated add the reserved chilli sauce. Mix together and cook uncovered until the sauce is to your consistency.
Turn in to an ovenproof dish, top with the potatoes and bake at 220 c until a golden crust develops.
As always, vary the veggies, chillies and meat.

I hope you approve of this Mari, as I say it’s not traditional, more Anglo-Mexican.

I know exactly how I’ll use this. As a topping for a Cottage (minced beef) or Shepherds (minced lamb) pie.
I can jazz up the meat filling with Mexican herbs and spices as well as the usual onions and I’ll use a tin of tomatoes instead of the more usual meat gravy. Spread the potato mixture over it and bake in the oven until there’s a lovey crisp crust.

My mouth is watering as I type!

Paul