Batch Cook: Cheesy Spiced Beef Cottage Pie
Double the Portions, Half the Hassle | with Peas and Baby Leaf Salad
- Milk
Between school pick-ups, meetings running over, the dog needing a walk and that massive pile of laundry… Sometimes you just need a little more time in your day. Batch cooking is perfect for when you’re short on time but still want a delicious and nourishing meal, no matter how busy your week gets. This collection of Batch Cooking recipes doubles your recipe selection. For example, if you’re ordering a HelloFresh box for two people, you will receive four meals for this recipe.
Ingredients
4 unit(s)
Garlic Clove
900 grams
Potatoes
480 grams
British Beef Mince
2 sachet(s)
Mexican Style Spice Mix
2 carton(s)
Tomato Passata
20 grams
Beef Stock Paste
50 grams
Mature Cheddar Cheese
(Contains: Milk)
240 grams
Peas
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar
2 tbsp
Honey
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with ½ tsp salt to the boil.
Peel and grate the garlic (or use a garlic press).
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, add the garlic and Mexican style spice mix. Fry for 30 secs. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Next, add the passata, beef stock paste, sugar, honey and water for the sauce (see pantry for all three amounts).
Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.
Meanwhile, preheat your grill to high. Grate the cheese.
Once the sauce has thickened, stir in the peas and cook for a further 2-3 mins. Remove from the heat. Add a splash of water if you feel it needs it.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Transfer the pie filling to an appropriately sized ovenproof dish.
Top with an even layer of mash and sprinkle over the cheese. Grill until the cheese is bubbling and golden, 5-8 mins.
Once cooked, share the cottage pie between your plates and storage containers.
Serve the baby leaf mix on the side, drizzled with some olive oil to finish.
Fridge Storage: Cool cooked food to room temperature within 90 minutes (never leave out longer than 2 hours) before refrigerating. Consume within 2-3 days.
Freezer Storage: Freeze at -18°C in airtight containers or bags to prevent freezer burn. Label with the dish name and date, and consume within 3 months. Defrost safely in the fridge, and heat and eat within 24 hours.
Defrosting & Reheating: Reheat portions only once, preferably by baking or frying rather than microwaving. Heat until piping hot throughout (food should reach 75°C for at least 30 seconds).
