Classic Cottage Pie
with tender charred green beans
When the word 'pie' is mentioned it's often the sweet variety that springs to mind first. But there's a lot to be said for a hearty helping of a savoury version, such as this rich and delicious potato-topped classic country dish.
Tags:
Family Friendly
Allergens:
Sulphites
•Celery
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Potatoes
250 grams
Beef Mince
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
1 unit(s)
Onion
2 unit(s)
Garlic
½ sachet(s)
Italian Herbs
150 grams
Green Beans
1 pack(s)
Passata
1 sachet(s)
Hello Muscat
(Contains Celery)
1 unit(s)
Carrot
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Milk (Optional)
to taste
Water
Nutrition Values
Energy (kJ)3262 kJ
Energy (kcal)780 kcal
Fat28.2 g
of which saturates10.1 g
Carbohydrate95.8 g
of which sugars23.2 g
Dietary Fiber2.3 g
Protein33.8 g
Cholesterol0 mg
Salt4.7 g
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
•Oven dish
•Grater
•Potato Masher
•Pan with Lid
•Colander
Instructions
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).
- Trim the green beans.
- Quarter the carrot lengthways, then chop widthways into ½ cm pieces.
3
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the green beans until starting to char, 2-3 mins.
- Add a splash of water and cover with a lid or some foil.
- Cook until the green beans are tender, 4-5 mins.
- Remove from pan and cover to keep warm. Give your pan a quick wipe then return to medium-high heat.
4
- Add the mince and onion to the pan and fry until browned, stirring occasionally, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
- Break the beef up as it cooks. Season with salt and pepper.
- Add carrot, passata, garlic, muscat and half the Italian herbs (double for 4p). Fry until fragrant, 1 min.
- Pour in the red wine jus. Simmer until thickened, 5-8 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
5
- 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 an even layer of mashed potato. Use the back of a spoon to evenly spread it over.
- Take 2 tbsp butter (double for 4p), cut into small pieces and distribute over the top of the mash.
- Pop the dish in the oven and allow the butter to melt, 5-6 mins.
6
- When everything's ready, carefully remove the cottage pie from the oven.
- Share the piping hot pie between plates.
- Serve the tender green beans alongside.
