Creepy Cottage Pie
with Cheesy Potato Top and Peas
This Creepy Cottage Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
½ carton(s)
Finely Chopped Tomatoes
1 sachet(s)
Dried Rosemary
28 grams
Red Wine Stock Paste
(Contains Sulphites)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
30 grams
Red Leicester
(Contains Milk)
120 grams
Peas
Not included in your delivery
1 tbsp
Tomato Ketchup
½ tsp
Sugar
50 milliliter(s)
Water
Nutritional information
Utensils
Instructions
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.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into 1cm pieces.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the beef mince and carrot. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
When the mince has browned, 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.
Stir the garlic into the beef and fry for 1 min more.
Add the chopped tomatoes, dried rosemary, red wine stock paste, Worcester sauce, ketchup, sugar and water for the sauce (see pantry for all amounts).
Stir together, bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 4-5 mins. Taste and season with salt and pepper if needed.
Meanwhile, grate the Red Leicester. TIP: Keep the remaining chopped tomatoes for another recipe.
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. Cover with a lid to keep warm.
Preheat your grill to its highest setting.
Pour the beef mixture into an appropriately sized ovenproof dish, then top with the mash, using a spoon to smooth the top of the surface.
Use the Red Leicester cheese to create a spooky pumpkin or ghost shape on the top of your pie.
Grill your pie until the cheese has melted, 4-5 mins. TIP: Pop the dish onto a baking tray to catch any drips.
Meanwhile, wipe out the mince pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins.
Share the creepy cottage pie between your plates with the peas alongside.
Enjoy!
