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Cheesy Mash Topped Beef and Red Wine Pie
Cheesy Mash Topped Beef and Red Wine Pie

Cheesy Mash Topped Beef and Red Wine Pie

with Green Beans

A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash. Here, we're using beef mince and topping with cheesy mash as a twist. Best enjoyed after baking until golden and scrumptious!

Tags:
Family Friendly
High Protein
Chef's Choice
Low Carb
Allergens:
Sulphites
Celery
Milk

The quantities provided above are averages only.

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.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove**

1 unit(s)

Carrot

240 grams

British Beef Mince

30 grams

Tomato Puree

22 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

1 sachet(s)

Mixed Herbs

30 grams

Mature Cheddar Cheese

(Contains: Milk)

80 grams

Green Beans

Not included in your delivery

½ tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2528 kJ
Energy (kcal)604 kcal
Fat25.7 g
of which saturates11.9 g
Carbohydrate58.9 g
of which sugars10.9 g
Protein38.7 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Pan
Grater
Oven dish
Potato Masher
Colander

Instructions

Cook the Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9. Put a large saucepan of water with 1/2 tsp salt on to boil.

Peel and chop the potatoes into 2cm chunks.

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into 1/2cm pieces.

Fry your Mince
2

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and carrot, then season with salt and pepper. Fry until the mince is browned, 5-6 mins. Use a spoon to break up the mince 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.

Simmer the Filling
3

Once the mince has browned, stir in the sugar and water for the sauce (see pantry for both amounts), tomato puree, red wine jus paste and mixed herbs. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

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.

Assemble your Pie
4

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, 15-18 mins.

Bring on the Beans
5

While the pie cooks, wash out your potato pan, then fill it with water and bring to the boil on high heat. Trim the green beans.

When the pie has 5 mins of cooking time left, add the green beans and 1/2 tsp salt to the boiling water. Bring the pan back to the boil and cook until just tender, 4-6 mins. Drain in a colander, then return to the saucepan.

Season with salt and pepper. Toss in olive oil if you'd like.

Serve
6

When ready, spoon the cheesy mash pie onto your plates.

Serve with the green beans alongside.

Enjoy!

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