Cheesy Guinness® Lean Beef Cottage Pie
with chives and mashCalories
:
651 kcalProtein
:
45g proteinTotal
:
1 hour 10 minutesDifficulty
:
EasyProtein Rich
High Veggie
Family Friendly
Allergens:
- Milk
- Barley
- Cereals containing gluten
- Soya
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
240 grams
Irish Lean Beef Mince
600 grams
Potatoes
1 tin(s)
Tomato Paste
2 sachet(s)
Beef Stock
1 unit(s)
Carrot
2 unit(s)
Garlic
2 unit(s)
Onion
5 grams
Thyme
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
120 grams
Peas
5 grams
Chives
40 grams
Guinness® Paste
(Contains: Barley, Cereals containing gluten, Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
Milk
Nutrition Values
Energy (kJ)2725 kJ
Energy (kcal)651 kcal
Fat9.8 g
of which saturates6 g
Carbohydrate97.8 g
of which sugars26.6 g
Dietary Fiber13.1 g
Protein45 g
Cholesterol7.2 mg
Salt4.3 g
Trans Fat0.1 g
Potassium1221.2 mg
Calcium43.8 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Dish
•Potato Masher
•Colander
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Boil a pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Once boiling, add the potatoes to the water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Add a knob of butter and a splash of milk or water and mash until smooth. Season with salt and pepper.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Quarter the carrot lengthways, then chop widthways into ½ cm pieces.
- Pick the thyme leaves and roughly chop (discard the stalks).
- Finely chop the chives (use scissors if you prefer).
3
- Place a pan over medium-high heat (no oil).
- Fry the mince and onion until browned, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Break the mince up as it cooks. Season with salt and pepper.
- Add carrot, tomato paste, garlic and thyme. Fry until fragrant, 1 min.
- Add the Guinness® stock paste, stock, peas and 400ml water (per 2P) Simmer until thickened, 15-20 mins.
4
- Once the mince is ready, taste and season with salt and pepper if needed. Add a splash of water if you feel it's too dry.
- Transfer the mince to an appropriately-sized oven dish.
- Top with a layer of mashed potato. Use the back of a spoon to evenly spread it out.
5
- Using a fork, fluff up the mashed potato on top of the pie.
- Sprinkle the cheese over the top.
- Bake in oven until golden brown, 25-35 mins.
6
- Divide the pie between plates.
- Sprinkle the chives over the top.
