Classic Cottage Pie
with vibrant green peas
When the word 'pie' is mentioned it's often the sweet variety that springs to mind first. But there's a lot to be said for a hearty helping of a savoury version, such as this rich and delicious potato-topped classic country dish.
Tags:
Family Friendly
Allergens:
Sulphites
•Celery
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
240 grams
Beef Mince
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
1 unit(s)
Onion
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
1 pack(s)
Passata
1 sachet(s)
Hello Muscat
(Contains Celery)
1 unit(s)
Carrot
120 grams
Peas
Not included in your delivery
2 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
to taste
Water
to taste
Butter (Optional)
Nutrition Values
Energy (kJ)3341 kJ
Energy (kcal)799 kcal
Fat32.3 g
of which saturates16.2 g
Carbohydrate91.2 g
of which sugars24.2 g
Dietary Fiber2.3 g
Protein34.7 g
Cholesterol0 mg
Salt3.19 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Potato Masher
•Pan with Lid
•Colander
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Place in a pot, cover with water and season with salt.
- Bring to the boil and cook until fork tender, 12-18 mins. Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or cooking water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot and quarter lengthways (no need to peel). Chop widthways into ½ cm pieces.
3
- Boil a small pot of water for the peas.
- Once boiling, add the peas.
- Cook until softened, 1-2 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Season with salt and pepper.
4
- Add the mince and onion to the pan and fry until browned, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
- Break the beef up as it cooks. Season with salt and pepper.
- Add carrot, passata, garlic, muscat and half a sachet of Italian herbs (per 2P). Fry until fragrant, 1 min.
- Pour in the red wine jus. Simmer until thickened, 5-8 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
5
- Once the mince is ready, taste and season with salt and pepper if needed. Add a splash of water if you feel it's too dry.
- Transfer the mince to an appropriately-sized oven dish.
- Top with a layer of mashed potato. Use the back of a spoon to evenly spread it out.
- Take 2 tbsp butter (per 2P), cut into small pieces and distribute over the top of the mash.
- Pop the dish in the oven and allow the butter to melt, 5-6 mins.
6
- When everything's ready, carefully remove the cottage pie from the oven.
- Share the piping hot pie between plates.
- Serve the peas alongside.
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