Anushka's Dauphinoise Topped Cottage Pie
with Beef, 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 to cosy up with.
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.
Ingredients
1 unit(s)
Carrot
3 unit(s)
Garlic Clove
450 grams
Potatoes
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)
Not included in your delivery
½ tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Slice widthways into pieces about 1/2 cm 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 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.
Once browned, add half the garlic to the mince 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 remaining 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 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 dauphinoise cottage pie out between your plates and tuck in.
Enjoy!
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