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Classic Cottage Pie

Classic Cottage Pie

with vibrant green peas

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

1 pack(s)

Passata

1 sachet(s)

Hello Muscat

(Contains Celery)

1 unit(s)

Carrot

120 grams

Peas

Not included in your delivery

2 tbsp

Butter

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Milk (Optional)

to taste

Water

to taste

Butter (Optional)

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Nutrition Values

Energy (kJ)3341 kJ
Energy (kcal)799 kcal
Fat32.1 g
of which saturates16.2 g
Carbohydrate91.2 g
of which sugars24.2 g
Dietary Fiber2.3 g
Protein34.7 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
•Colander

Instructions

Make the Mash
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Place them in a pot. Cover with water, season with salt, bring to the boil and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander (reserving a little cooking water) and return to the pot, off the heat.
  • Add a knob of butter and a splash of milk or cooking 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 carrot and quarter lengthways (no need to peel). Chop widthways into ½ cm pieces.
Boil the Peas
3
  • Boil a small pot of water for the peas.
  • Once boiling, add the peas.
  • Cook until softened, 1-2 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat. Season with salt and pepper.
Simmer the Sauce
4
  • Place a pan over medium-high heat with a drizzle of 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.
  • 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.
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 peas alongside.