Posts Tagged ‘sombrero pie’

"Sombrero" Pie

I think I may have created a blog monster.  Ever since I posted my Mum’s Canelones recipe and taught her to comment, she’s been very enthusiastic to say the least, about this little hobby of mine.  Take for instance the comment she left on this blog:


It was great doing the step by step canalones with you…. More to come folks. I m here for another 18 days just hold on…. Mom

Then this afternoon, at work,  I get a cryptic voicemail from her saying “come home soon”.  Straight after work I found her hovering over the stove with three pots of ground meat.  Apparently, the meat was on special (you know how crazy Mum’s can get when something goes on sale!) and she said she would teach me three different dishes using the ground meat.  Chili con Carne, Ragu Sauce and Sombrero Pie.

Of all these dishes, my favourite would have to be the Sombrero Pie.    In her version, she layers mashed potatoes, ground meat, creamed corn and tops it with grated cheese.  In fact, it was a recipe featured in the cookbook she wrote with my sister.  In the cookbook they go on to say that it was named “sombrero”, because it looks like one of those Mexican hats.

She told me she would love to share it with you all… Enjoy!

Layer with mashed potatoes, ground meat, creamed corn and cheese


  • 4 large starchy potatoes
  • 125 grams butter
  • 125 ml milk
  • salt and pepper to taste
  • 3 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 250 grams ground pork
  • 250 gram ground beef (otherwise, use 500 grams beef and omit the pork)
  • 1/4 cup tomato paste
  • 400 grams creamed corn
  • 1 1/2 cups of tasty cheese
  1. To make the mashed potatoes, peel and quarter the potatoes and then boil until you are able to pierce through the potato with a knife.  Drain the water from the pan and put the pan back on the heat to “dry” the potatoes out – this should take around 30 seconds.
  2. Mash the potatoes with the butter and the milk.  Season with salt and pepper.  Set aside
  3. Saute the onions until transparent and then follow with the garlic until fragrant.  Turn the heat to high and add the ground meat.  There will be liquid that is released from the meat and cook until this liquid is evaporated.
  4. Add the tomato paste and cook for around 3 to 5 minutes.  Season with salt and pepper and set aside.
  5. To assemble, use a round container, measuring around 25 cm in diameter and around 5 cm in height.  First layer the mashed potatoes, then the beef, spread the creamed corn on top of the beef and finally the cheese.
  6. Bake in a fan forced oven for 35 minutes at 180 c fan forced.

Mum's Sombrero Pie

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