Cheat's Open Cottage Pie
with Carrot, Green Beans and Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Cheat's Open Cottage Pie in just 20-25 minutes for a delicious and speedy meal.
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
450 grams
Potatoes
1 unit(s)
Carrot
80 grams
Green Beans
240 grams
British Beef Mince
30 grams
Tomato Puree
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
10 grams
Beef Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
c) Pour the boiling water into a large saucepan with1/2 tsp salt for the potatoes.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
If you'd prefer to boil your green beans, skip the oven.
a) Meanwhile, trim the carrot, then halve lengthways (no need to peel). Slice widthways into thin pieces about 1/2cm thick.
b) Trim the green beans.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the beef mince and carrot. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
b) While the mince and veg fry, spread the green beans out on a medium baking tray. Drizzle with oil and season with salt and pepper.
c) When the oven is hot, roast the green beans on the top shelf until tender, 8-10 mins.
If you'd prefer to boil your green beans, boil them while the mince fries for 4-6 mins, until tender.
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir in the tomato puree, red wine jus paste, Worcester sauce, beef stock paste, sugar and water for the sauce (see pantry for both amounts). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Once the potatoes are 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.
b) Season with salt and pepper. Cover with a lid to keep warm.
a) Share the mashed potato between your serving bowls.
b) Spoon the beef over the mash.
c) Sprinkle over the grated hard Italian style cheese.
d) Serve the green beans alongside.
Enjoy!
