Cheesy Mash Topped Beef and Red Wine Pie
with Green Beans
A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash. Here, we're using beef mince and topping with cheesy mash as a twist. Best enjoyed after baking until golden and scrumptious!
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
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
240 grams
British Beef Mince
30 grams
Tomato Puree
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
1 sachet(s)
Mixed Herbs
30 grams
Mature Cheddar Cheese
(Contains Milk)
80 grams
Green Beans
Not included in your delivery
½ tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Put a large saucepan of water with 1/2 tsp salt on to boil.
Peel and chop the potatoes into 2cm chunks.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into 1/2cm pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince and carrot, then season with salt and pepper. Fry until the mince is browned, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the garlic and fry for 1 min more.
Once the mince has browned, stir in the sugar and water for the sauce (see pantry for both amounts), tomato puree, red wine jus paste and mixed herbs. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Bring to the boil, then reduce the heat to medium and simmer until thickened, 3-4 mins. Stir occasionally and reduce the heat if necessary. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, grate the cheese.
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. Season with salt and pepper.
Once the mince filling has thickened, spoon into an ovenproof dish and top with the mash. Spread out in an even layer, then sprinkle over the cheese.
Bake the pie on the middle shelf of your oven until golden, 15-18 mins.
While the pie cooks, wash out your potato pan, then fill it with water and bring to the boil on high heat. Trim the green beans.
When the pie has 5 mins of cooking time left, add the green beans and 1/2 tsp salt to the boiling water. Bring the pan back to the boil and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan.
Season with salt and pepper. Toss in olive oil if you'd like.
When ready, spoon the cheesy mash pie onto your plates.
Serve with the green beans alongside.
Enjoy!
