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  • Tex-Mex Cottage Pie with Cornbread Crumb
Tex-Mex Cottage Pie with Cornbread Crumb

Tex-Mex Cottage Pie with Cornbread Crumb

Brought to you by: OcadoLife
    4 serving
4.7 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

A family favourite gets a gently spiced twist in food writer Sarah Cook’s Tex-Mex Cottage Pie with Cornbread Crumb. The quick corn topping takes less muscle (and time) than mashed spuds, and this is a great recipe for batch cooking – just double up the ingredients and freeze the extra portions for a speedy dinner another day. Inspired by this recipe? Save the full meal plan now.
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  • 1 tbsp olive oil
  • 2 celery sticks, finely diced
  • 1½ red peppers, diced into 1cm pieces
  • 1½ onions, sliced
  • 1 (500g) pack lean 5% fat beef mince
  • 1 tbsp ground cumin
  • 75g tomato purée
  • 1 vegetable stock cube
  • 3 thick slices of white bread
  • 1 (326g) tin sweetcorn
  • 100g coarsely grated mature cheddar
  • 100g kale, sliced and steamed, to serve
  • 200g cooked peas, to serve


Step 1

Heat the olive oil in a large frying pan, preferably non-stick. Add the celery, red peppers and onions and fry over a medium heat for 10-12 mins, stirring occasionally, until the veg is soft and the onion translucent.

Step 2

Add the beef mince and cook over a medium heat, stirring to break up the mince, until it’s in small pieces and browned all over. Stir in the cumin and tomato purée; cook for 2 mins. Crumble in the stock cube and add 800ml water. Bring to the boil; simmer vigorously for 15 mins. Preheat the oven to 180°C/160°C fan/gas 4.

Step 3

To make the topping, whizz the bread to crumbs in a food processor then tip into a large mixing bowl. Drain the tin of sweetcorn and tip into the processor; pulse to roughly chop. Stir into the breadcrumbs, along with the cheddar.

Step 4

Transfer the beef filling to a shallow, medium-large baking dish and sprinkle the cheesy corn crumbs over the top. Bake for 30-35 mins, until the top is pale golden and crisp and the sauce is bubbling. Serve with steamed kale and cooked peas. Keep leftovers in the fridge for 2-3 days, or freeze for up to 3 months. Defrost for 48 hrs in the fridge, or overnight at room temperature, before baking.

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