Beef Cottage Pie and Cheesy Mash
with Hidden Veg: Carrot and Courgette
- Milk
- Sulphites
- Barley
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Milk
A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash. We're sticking to the classics here with beef, as well as hiding veg in the filling for some added goodness! Best enjoyed after grilling until golden and scrumptious.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains: Milk, May contain traces of allergens, Milk)
1 carton(s)
Tomato Passata
240 grams
British Beef Mince
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Dried Thyme
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
120 grams
Peas
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
Put a large saucepan of water with ½ tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the carrot and courgette (no need to peel), then coarsely grate both.
Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a drizzle of oil in large frying pan on medium-high heat.
Once hot, add the carrot and courgette and season with salt. Stir-fry until the veg have cooked down, 8-10 mins.
Hide the veg:
Once cooked add the veg to a blender along with the passata. Blitz until smooth,1-2 mins. TIP: If you don't have a blender set the veg aside in a
small bowl and add to the mince once browned in the next step.
Next, return the (now empty) frying pan medium-high heat with a drizzle more oil.
Once the pan is 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.
Once browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no
longer pink in the middle. Add half the garlic and fry, 1 min more.
Next, stir in the passata and veg mixture, red wine stock paste, dried thyme, worcester sauce, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened, stirring occasionally, 5-6 mins.
Meanwhile, preheat your grill to high.
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.
Pour the beef mixture into an appropriately sized ovenproof dish. Spread the mash over the top in an even layer, using the back of a spoon to smooth it out.
Sprinkle over the cheese, then place the pie under your grill until bubbling and golden, 5-6 mins.
Once cooked, remove the pie from your oven and leave to stand for a couple of mins.
While the pie grills, wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the peas and stir-fry for 2-3 mins. Add the remaining garlic and fry until fragrant, 1 min, then remove from the heat.
Share the hidden veggies-packed beef cottage pie between serving plates. Serve the peas alongside for those who'd like.
