Anushka's Dauphinoise Topped Beef Cottage Pie
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Anushka's Dauphinoise Topped Beef Cottage Pie

Anushka's Dauphinoise Topped Beef Cottage Pie

with Bacon, Carrot and Italian Style Cheese

Anushka's Dauphinoise Topped Cottage Pie has been specially selected as part of our Chef’s Pick recipe range. Hearty and warming, cottage pie - in Anushka’s words - is “a hug on a plate”, and this dish combines those traditional flavours together with creamy dauphinoise. A super tasty addition to your midweek menu on cold winter nights.

Family Friendly

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.

Preparation Time45 minutes
Cooking time40 minutes


serving amount

1 unit(s)


3 unit(s)

Garlic Clove

450 grams


240 grams

British Beef Mince

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

90 grams

Bacon Lardons

Not included in your delivery

½ tsp


50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3945 kJ
Energy (kcal)943 kcal
Fat56.5 g
of which saturates28.2 g
Carbohydrate69.3 g
of which sugars17.3 g
Protein46.4 g
Salt5.02 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan



Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Slice widthways into pieces about 0.5cm thick.

Peel and grate the garlic (or use a garlic press). Peel and slice the potatoes into 1cm thick rounds. 

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the bacon lardons, beef mince and carrot to the pan and fry until browned, 5-6 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle. Cook bacon thoroughly.


Once browned, add half the garlic to the meat and cook for 1 min.


Stir in the passata, red wine stock paste and sugar (see pantry for amount). Lower the heat and simmer until thickened, 4-5 mins.


Once the potatoes are cooked, carefully drain in a colander.


Wipe out the (now empty) saucepan and return to medium heat with a drizzle of oil. Once hot, add the garlic and cook until fragrant, 30 secs


Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.


Once the beef and bacon mixture is ready, spoon into an appropriately sized ovenproof dish. 

Carefully lay the cooked potato slices in layers over the top, then pour over the creamy sauce. Sprinkle over the hard Italian style cheese.

Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.


Once ready, share the cottage dauphinoise pie out between your plates and tuck in.



Step 2 MOD: If you’re adding bacon, add it to the pan with the beef and carrot. Fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.