Cheesy Spiced Beef Cottage Pie

Name: Cheesy Spiced Beef Cottage Pie with Peas and Baby Leaf Salad
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 unit(s) Garlic Clove**; 450 grams Potatoes; 240 grams British Beef Mince; 1 sachet(s) Mexican Style Spice Mix; 1 carton(s) Tomato Passata; 10 grams Beef Stock Paste; 30 grams Mature Cheddar Cheese; 120 grams Peas; 20 grams Baby Leaf Mix; ½ tsp Sugar; 1 tbsp Honey; 50 milliliter(s) Water for the Sauce

with Peas and Baby Leaf Salad

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Pies are comforting and perfect for winter, plus this cottage pie is real comfort food. A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash, but here we've given it a Mexican twist.

Tags:

Family Friendly

•New

Allergens:

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.

Total40 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Garlic Clove**

450 grams

Potatoes

240 grams

British Beef Mince

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

30 grams

Mature Cheddar Cheese

(Contains: Milk)

120 grams

Peas

20 grams

Baby Leaf Mix

Not included in your delivery

½ tsp

Sugar

1 tbsp

Honey

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2717 kJ

Energy (kcal)649 kcal

Fat26.8 g

of which saturates12.1 g

Carbohydrate68.2 g

of which sugars18.2 g

Dietary Fibre10.2 g

Protein40.4 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Large Saucepan

•Large Frying Pan

•Grater

•Potato Masher

•Colander

•Oven dish

Instructions

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

Meanwhile, peel and grate the garlic (or use a garlic press).

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.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat.

Add the garlic and Mexican style spice mix and fry for 30 secs. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Next, add the passata, beef stock paste, sugar, honey and water for the sauce (see pantry for all three amounts).

Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Meanwhile, preheat your grill to high. Grate the cheese.

Once the sauce has thickened, stir in the peas and cook for a further 2-3 mins. Remove from the heat. TIP: Add a splash of water if you feel it needs it.