Beef Mince Cottage Pie
with Cheese and Easy Peas
This delicious Beef Mince Cottage Pie has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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
240
British Beef Mince
1
Dried Oregano
10
Beef Stock Paste
25
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1
Echalion Shallot
28
Red Wine Stock Paste
(Contains Sulphites)
30
Tomato Puree
2
Garlic Clove
1
Carrot
120
Peas
450
Potatoes
Not included in your delivery
1
Sugar for the Sauce
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil. Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
While the potatoes cook, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Halve, peel and chop the shallot into small pieces.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the beef mince, carrot and shallot. Stir-fry until everything is browned, 4-5 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.
Stir in the tomato puree and half the garlic and cook for 1 min more.
Add the beef stock paste, red wine stock paste, dried oregano, sugar and water for the sauce (see ingredients for both amounts) to the mince, then stir until combined.
Bring to the boil, then reduce the heat and simmer until the sauce has thickened, 8-10 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the sauce has thickened, taste and season with salt and pepper if needed. Add a splash of water if it's a little thick, then transfer to an appropriately sized ovenproof dish.
Top with an even layer of mash, then sprinkle over the grated hard Italian style cheese.
Bake on the top shelf of your oven until golden and bubbling, 15-20 mins.
When the pie has 5 mins baking time left, wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the peas and remaining garlic and stir-fry for 2-3 mins, then remove from the heat. Season with salt and pepper.
When everything is ready, share the cottage pie between your plates and serve with the peas alongside. Enjoy!
