Central American Style Spiced Cottage Pie
with Cheesy Spring Onion Mash Top and Garlic Peas
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.
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 war 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.
Ingredients
1
Bell Pepper
(May contain Celery)
2
Garlic Clove
2
Spring Onion
450
Potatoes
240
Beef Mince
1
Central American Style Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
10
Beef Stock Paste
45
Mature Cheddar Cheese
(Contains Milk)
120
Peas
Not included in your delivery
75
Water for the Beef
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
Once everything is ready, serve the pie between your plates with the peas alongside. Enjoy!
