Chermoula Spiced Red Wine Beef Cottage Pie
with Cheddar Cheese and Tenderstem® Broccoli
- Sulphites
- Milk
- Milk
- May contain traces of allergens
A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash. We've put a twist on an old favourite with this recipe by adding a hint of Middle Eastern style spice to a traditional cottage pie.
Ingredients
450 grams
Potatoes
160 grams
Tenderstem® Broccoli
1 unit(s)
Red Onion
1 unit(s)
Carrot
1 unit(s)
Garlic Clove
240 grams
British Beef Mince
1 sachet(s)
Chermoula Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
30 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Cut the Tenderstem® broccoli into thirds.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, halve, peel and chop the red onion into small pieces. Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the beef mince, onion and carrot. Cook until the mince has browned and the veg has softened, 5-6 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. It's cooked when no longer pink in the middle.
Next, add the garlic and the chermoula spice mix to the pan. Fry for 2 mins more.
Stir in the tomato passata, red wine stock paste and water (see pantry for amount). Simmer until the beef mixture has thickened and reduced by half, 10-15 mins.
Meanwhile, grate the Cheddar cheese. Pop another large saucepan of water with ½ tsp salt on to boil for the broccoli.
Preheat your grill to its highest setting.
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.
When ready, taste the lamb mixture and add more salt and pepper if needed.
Spoon the beef mixture into a suitably sized ovenproof dish. Top with an even layer of mash, then sprinkle over the cheese.
Grill until the cheese is golden and bubbly, 4-5 mins.
While the pie cooks, add the broccoli to your pan of boiling water and cook until just tender, 3-4 mins.
Once cooked, drain in a colander, then return to the pan. Drizzle with a little oil and season with salt and pepper.
Share the shepherd's pie between your plates with the broccoli on the side.
