Page title and description

Meat mains
Mexican Chilli Beef with Butternut Mash
Ingredients
- 1 butternut squash
- salt and pepper
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- oil for frying
- 15g coriander
- 1 fresh chilli
- 1 lime
- 250g beef stir-fry strips
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ¼ tsp cinnamon
- ¼ tsp chilli powder
- 175g soured cream
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
-
Step 1
Put a saucepan of water on to boil. Peel the squash, remove the seedy core with a spoon, and chop the flesh into small 2cm pieces. -
Step 2
Add the diced squash to the water with a pinch of salt. Cover with a lid and cook for 25 mins, until the squash is very tender. -
Step 3
Meanwhile, peel and slice the red onion. Deseed and slice the peppers. Heat 1 tbsp oil in the frying pan. Add the onion and peppers. Cook gently for 15 mins until softened. Add a dash of water if they look like catching at any point. -
Step 4
While the onions and peppers cook, wash the coriander and shake it dry. Discard the stalks and roughly chop the leaves. -
Step 5
Deseed and finely chop the chilli. Cut the lime into wedges. Season the beef with salt and pepper. -
Step 6
When softened, remove the pepper and onions from the pan. Add another 1 tbsp oil to the pan and turn up the heat. Add the beef and fry on a high heat for 1 min, turning often. -
Step 7
Return the peppers to the pan, along with the cumin, dried oregano, smoked paprika, cinnamon and the chilli powder. Fry everything together for a further 1 min. Taste and add some fresh chilli for more heat and a squeeze or 2 of lime juice, to taste. Remove from the heat and set to one side. -
Step 8
Drain the squash and return it to the pan. Mash it and season, to taste. (You can pulse the squash in a processor for a smoother result, if you like.) -
Step 9
Divide the mash between 2 plates and top with the beef and peppers. Divide the soured cream between them and garnish with chopped coriander and a wedge of remaining lime. Add a little more chopped chilli if you fancy