Charlie Bigham's Cottage Pie
650g | Serves 2 | Ready to heat
- Fish
Charlie Bigham’s Cottage Pie with tender minced British beef, slow-cooked with red wine and thyme jus, has indulgence written all over it. Topped with creamy mashed potato, Cheddar cheese, parmesan and breadcrumbs, it’s a decadent twist on a classic favourite. Ready to be cooked in the oven, this dish is great for sharing - or keeping all to yourself. Ingredients - Potatoes, beef (34%), carrots, onions, red wine, celery, cream (milk), Cheddar cheese (milk), butter (milk), cornflour, beef stock (beef, yeast extract, water, molasses, tomato purée, salt, sunflower oil, dried onions, black pepper), tomato purée, free-range egg yolk, rapeseed oil, garlic purée, beef gelatine, red wine concentrate, Parmigiano Reggiano cheese (milk), Dijon mustard (water, mustard seeds, spirit vinegar, salt), wheat flour, salt, yeast extract, parsley, dried potatoes, black pepper, rosemary, thyme, sugar, dried onions, sunflower oil, thyme oil. If you would like specific advice on HelloFresh ingredients please contact our Customer Care team via our Help Centre. For all other branded products please contact the manufacturer. HelloFresh is therefore unable to accept liability for any incorrect information of branded products. You can get in touch by emailing letusknowwhatyouthink@bighams.com
Ingredients
2
Sea Bream Fillets
(Contains: Fish)
200
Broccoli Florets
1
Chives
1
Garlic Clove
½
Lemon
30
Unsalted Butter
450
Potatoes
Instructions
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully. 1. Preheat your oven to 200°C/180°C fan/gas mark 7. (Be careful not to grill by mistake!) 2. Remove the film but leave the cottage pie in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 35 minutes. If using a gas oven, cook for an extra 5 minutes. 3. Leave to stand for 2 minutes before serving. Make sure it's piping hot throughout. *The wooden tray is designed for the oven, just make sure it isn't placed close to any element or flame.
Meanwhile, roughly chop chives. TIP: Use scissors if you want. Zest the lemon and cut into quarters. Peel and grate the garlic (or use a garlic press). Separate the broccoli into florets (little trees). Divide any large broccoli florets into smaller pieces and pop onto a baking tray. Drizzle with oil and season with salt and pepper. Toss to coat.
When the potatoes have been in the oven for 15 mins, pop the broccoli onto the middle shelf of your oven to roast until crispy and tender, 12-15 mins.
8 mins before the potatoes are cooked. Put a frying pan on medium-high heat with a drizzle of oil. Add the butter to the pan and allow to melt. Season the fish with salt and pepper and once hot, carefully place your seabass seabream in the pan, skin side down and cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. Tip: In order to get crispy skin on the fish, don't move it around when it's cooking skin side down!
Add the chives and garlic to the pan with the fish and squeeze in half the lemon juice. Spoon the lemony garlicky chivey butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when it is opaque in the centre.
Divide the broccoli, and potatoes among the plates along with the buttery seabass seabream. Pour the butter sauce over the fish. Serve with the lemon zest sprinkled over and remaining lemon wedges alongside for squeezing over. Enjoy!
