Beef and Cheesy Mash Pie
with Tenderstem® Broccoli
- Sulphites
- Celery
- Milk
Due to quality issues with green beans, you'll instead receive Tenderstem® broccoli. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious! This Beef and Cheesy Mash Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
450
Potatoes
1
Onion
2
Garlic Clove
240
British Beef Mince
30
Tomato Puree
22
Red Wine Jus Paste
(Contains: Sulphites, Celery)
1
Mixed Herbs
30
Mature Cheddar Cheese
(Contains: Milk)
150
Tenderstem® Broccoli
Not included in your delivery
½
Sugar for the Sauce
150
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Put a large saucepan of water with 1/4 tsp salt on to boil.
Peel and chop the potatoes into 2cm chunks (peel first if you prefer).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the mince and onion, then season with salt and pepper. Fry until the mince is browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the garlic and fry for 1 min more.
Stir in the sugar and water for the sauce (see pantry for both amounts), tomato puree, red wine jus paste and mixed herbs.
Bring to the boil, then reduce the heat to medium and simmer until thickened, 3-4 mins. Stir occasionally and reduce the heat if necessary. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, grate the cheese.
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.
Once the mince filling has thickened, spoon into an ovenproof dish and top with the mash. Spread out in an even layer, then sprinkle over the cheese.
Bake the pie on the middle shelf of your oven until golden, 15-20 mins.
While the pie cooks, wash out your potato pan, then fill it with water and bring to the boil on high heat.
Halve any thick broccoli stems lengthways.
When the pie has 5 mins of cooking time left, add the broccoli and 1/2 tsp salt to the boiling water. Simmer until tender, 3-5 mins, then drain in a colander and pop back into the pan.
Season with salt and pepper. Toss in olive oil if you'd like.
When ready, spoon the cheesy mash pie onto your plates.
Serve with the broccoli alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found this dish tasty and warming, with the red wine jus adding a lovely flavour to the beef mince.
- Ease of prep: While preparation takes some time, reviewers agreed the effort was worthwhile for this simple yet delicious meal.
- Suggestions: Consider adding extra potatoes for a better mash-to-meat ratio, and include additional vegetables for a heartier dish.
- Portions: Some found the mince quantity a bit small; adding extra beef can help stretch the meal for larger appetites or leftovers.
- Vegetables: Many enjoyed the Tenderstem broccoli, especially when tossed in olive oil as suggested in the recipe.
