Anushka's Creamy Dauphinoise Cottage Pie
with Beef, Carrot and Italian Style Cheese
Anushka’s Creamy Dauphinoise Cottage Pie with Beef, Carrot and Italian Style Cheese has been specially selected as part of our Chef’s Pick recipe range. Hearty and warming, cottage pie - in Anushka’s words - is “a hug on a plate”, and this dish combines those traditional flavours together with creamy dauphinoise. A super tasty addition to your midweek menu on cold winter nights.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Carrot
3
Garlic Clove
450
Potatoes
240
British Beef Mince
1
Tomato Passata
28
Red Wine Stock Paste
(Contains Sulphites)
150
Creme Fraiche
(Contains Milk)
10
Chicken Stock Paste
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
½
Sugar for the Sauce
75
Reserved Potato Water
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press).
Peel and slice the potatoes into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until tender, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the beef mince and carrot. Fry until browned, 5-6 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once browned, add half the garlic to the beef and cook for 1 min.
Stir in the passata, red wine stock paste and sugar for the sauce (see pantry for amount). Lower the heat and simmer until thickened, 4-5 mins.
Meanwhile, preheat your grill to high.
Once the potatoes are cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.
Wipe out the (now empty) saucepan and return to medium heat with a drizzle of oil. Add the remaining garlic and cook for 1 min.
Stir in the creme fraiche, chicken stock paste and reserved potato water. Bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Once the beef mixture is ready, spoon it into an appropriately sized ovenproof dish.
Carefully lay the cooked potato slices in layers over the top, then pour over the creamy sauce. Sprinkle over the hard Italian style cheese.
Grill on the top shelf of your oven until golden, 6-7 mins. TIP: Put the dish onto a baking tray to catch any drips.
Once ready, share the cottage dauphinoise pie out between your plates and tuck in.
Enjoy!
