Rich Pulled Beef Cottage Pie
with Honey Roasted Carrots
This Rich Pulled Beef Cottage Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
3 unit(s)
Carrot
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
280 grams
Slow Cooked Beef
Not included in your delivery
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
20 grams
Butter
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 for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel). Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the carrots on the top shelf until tender, 20-25 mins. Turn halfway through.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve, peel and chop the onion into small pieces.
Heat a drizzle of oil in a large saucepan with a tight-fitting lid on medium-high heat. Once hot, add the onion and fry until softened, 4-5 mins.
While the onion fries, peel and grate the garlic (or use a garlic press).
Once the onion has softened, add the garlic and fry until fragrant, 1 min.
Stir in the passata, red wine stock paste, Worcester sauce, mixed herbs and the beef along with the juices from the packet, then add the sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the beef is piping hot throughout.
Once tender, remove the lid and shred the beef.
When the carrots have 5 mins left, drizzle over the honey (see pantry for amount) and toss to coat, then return to the oven for the remaining time, 5 mins.
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.
When the carrots are cooked, remove from the oven and cover to keep warm. Turn on your grill to high.
Stir the butter (see pantry for amount) into the beef filling. Taste and season with salt and pepper if needed.
Transfer the beef filling to an appropriately sized ovenproof dish. Spoon over the mash in an even layer. Use the back of a fork to make ridges in the mash.
Grill your pie until golden and bubbling, 6-7 mins.
Share the pulled beef cottage pie between your bowls.
Serve the honey roasted carrots alongside.
Enjoy!
