Central American Spiced Cottage Pie
With Garlic Peas
- Milk
Ingredients
45 grams
Mature Cheddar Cheese
(Contains: Milk)
80 grams
Peas
2 unit(s)
Garlic Clove
450 grams
Potatoes
2 unit(s)
Spring Onion
1 unit(s)
Bell Pepper
10 grams
Beef Stock Paste
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
240 grams
British Beef Mince
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
75 milliliter(s)
Water
Nutritional information
Instructions
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Chop the potatoes into 2cm chunks (no need to peel). When the water is boiling add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Heat a drizzle of oil in a large frying pan on a medium high heat. When the oil is hot, add the beef mince and bell pepper slices and cook until browned, 6-7 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. Use a wooden spoon to break it up as it cooks. Drain and discard any excess fat from the beef, then season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the beef has browned, add the central American spice and half of the garlic. cook stirring for 1 min. Pour in the chopped tomatoes, beef stock paste and water (see ingredients for amount). Bring to a boil and turn the heat down to a simmer. Cook until thickened, 5-6 mins.
Grate the cheddar 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. Mix through the Cheddar cheese, spring onion and season with salt and pepper. Cover with a lid to keep warm If the beef mixture isn't ready yet. Turn your grill on to high.
Pop the beef mixture into a high sided oven-proof tray and evenly cover with the mash. Grill on the middle shelf of your oven until golden brown and pipping hot, 5-6 mins. Wash out the pan you used to cook the beef and return it to a medium-high heat with a drizzle of oil. When hot, add the peas and cook stirring for 2-3 mins. add the remaining garlic and cook for a further 1 min. Season with salt and pepper.
Once everything is ready, share the pie between your plates and share the peas alongside. Enjoy!
