HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCentral American Style Spiced Cottage Pie
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Central American Style Spiced Cottage Pie

Central American Style Spiced Cottage Pie

with Cheesy Spring Onion Mash Top and Garlic Peas

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This Central American Style Spiced Cottage 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.

Tags:Family Friendly
Allergens:Milk

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

2 unit(s)

Spring Onion

450 grams

Potatoes

240 grams

Beef Mince

1 sachet

Central American Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Beef Stock Paste

45 grams

Mature Cheddar Cheese

(ContainsMilk)

120 grams

Peas

Not included in your delivery

75 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2909 kJ
Energy (kcal)695 kcal
Fat30.0 g
of which saturates14.0 g
Carbohydrate67 g
of which sugars20.0 g
Protein42 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Knife
Garlic Press
Frying Pan
Grater
Colander
Potato Masher
Oven dish
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Halve the 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 onions. 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.

2

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and sliced pepper. Cook until browned, 6-7 mins. Use a spoon to break up the mince 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. The mince is cooked when no longer pink in the middle.

3

Once the beef has browned, stir in the Central American style spice mix and half of the garlic. Cook until fragrant, 1 min. Pour in the chopped tomatoes, beef stock paste and water for the beef (see ingredients for amount). Bring to a boil then turn the heat down to a simmer. Cook until thickened, 5-6 mins.

4

Meanwhile, turn your grill on to high. 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. Mix through the cheese and spring onions then season with salt and pepper. Cover with a lid to keep warm and set aside.

5

Transfer the beef filling to an appropriately sized ovenproof dish. Spread the mash over in an even layer. Grill until golden brown and piping hot, 5-6 mins. Wash out the (now empty) frying pan and put back on medium-high heat with a drizzle of oil. When hot, add the peas and stir-fry for 2-3 mins. Add the remaining garlic and cook for 1 min more. Season with salt and pepper.

6

Once everything is ready, serve the pie between your plates with the peas alongside. Enjoy!