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Cheesy Spiced Chorizo and Beef Cottage Pie
Cheesy Spiced Chorizo and Beef Cottage Pie

Cheesy Spiced Chorizo and Beef Cottage Pie

with Peas and Baby Leaf Salad

Recipe Development Team
Recipe Development TeamPublished on September 20, 2024
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A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash. Here, we're using Mexican inspired spices, chorizo and topping with cheesy mash as a twist. Best enjoyed after baking until golden and scrumptious!

Tags:
Family Friendly
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

90 grams

Diced Chorizo

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

1 tbsp

Honey

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3546 kJ
Energy (kcal)847 kcal
Fat43 g
of which saturates18.1 g
Carbohydrate70 g
of which sugars18.5 g
Dietary Fibre10.8 g
Protein51.6 g
Salt5 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

Cooking Instructions and Tips

Get Prepped
1

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. 

Fry the Chorizo and Beef
2

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

Once hot, add the chorizo and 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.

Simmer the Sauce
3

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. 

Mash the Potatoes
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.

Assemble and Grill
5

Transfer the pie filling to an appropriately sized ovenproof dish. 

Top with an even layer of mash and sprinkle over the cheese. Grill until the cheese is bubbling and golden, 5-6 mins.

Serve
6

Share the cottage pie between your plates. 

Serve the baby leaf mix on the side, drizzling some olive oil over the leaves to finish. 

Enjoy! 

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