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Classic Cottage Pie

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

600 grams

Potatoes

240 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

Milk (Optional)

to taste

Water

to taste

Butter (Optional)

2 tbsp

Butter

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Nutrition Values

Energy (kJ)3275 kJ
Energy (kcal)783 kcal
Fat32 g
of which saturates16.2 g
Carbohydrate90.4 g
of which sugars23.4 g
Dietary Fiber2.3 g
Protein32.8 g
Cholesterol0 mg
Salt3.19 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

Make the Mash
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. Mash until smooth. Season with salt and pepper.
Get Prepped
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.
  • Trim the carrot and quarter lengthways (no need to peel). Chop widthways into ½ cm pieces.
Fry the Green Beans
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.
Simmer the Sauce
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 carrotpassata, 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.
Assemble the Pie
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 a layer of mashed potato. Use the back of a spoon to evenly spread it out.
  • 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.
Divide and Serve
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.