Cheesy Spiced Beef Cottage Pie
with Peas and Baby Leaf Salad
Pies are comforting and perfect for winter, plus this cottage pie is real comfort food. A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash, but here we've given it a Mexican twist.
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
2 unit(s)
Garlic Clove
450 grams
Potatoes
240 grams
British Beef Mince
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
120 grams
Peas
20 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar
1 tbsp
Honey
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Meanwhile, peel and grate the garlic (or use a garlic press).
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.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat.
Add the garlic and Mexican style spice mix and fry for 30 secs. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Next, add the passata, beef stock paste, sugar, honey and water for the sauce (see pantry for all three amounts).
Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Meanwhile, preheat your grill to high. Grate the cheese.
Once the sauce has thickened, stir in the peas and cook for a further 2-3 mins. Remove from the heat. TIP: Add a splash of water if you feel it needs it.
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.
Transfer the pie filling to an appropriately sized ovenproof dish.
Top with an even layer of mash and sprinkle over the cheese. Grill until the cheese is bubbling and golden, 5-6 mins.
Share the cottage pie between your plates.
Serve the baby leaf mix on the side, drizzling some olive oil over the leaves to finish.
Enjoy!
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