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Classic Cottage Pie

Classic Cottage Pie

with Mushrooms, Cheddar and Roasted Carrots

We love good Sweet Potato Cottage Pie with Broccoli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Family Friendly
High Protein
Cereals containing gluten

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.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


2 unit(s)

Garlic Clove

240 grams

Beef Mince

80 grams

Sliced Mushrooms

7.5 grams

Worcester Sauce

(Contains Cereals containing gluten)

25 grams

Sun-Dried Tomato Paste

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

30 grams

Mature Cheddar Cheese

(Contains Milk)

3 unit(s)


Not included in your delivery

50 milliliter(s)


½ tsp



Nutritional information

Energy (kJ)2763 kJ
Energy (kcal)660 kcal
Fat28.3 g
of which saturates12.4 g
Carbohydrate68 g
of which sugars20.5 g
Protein38.8 g
Salt2.66 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Medium Saucepan
Baking Tray
Grill Pan
Baking Dish


Prep the Potatoes

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes.

Chop potatoes into roughly 2cm chunks (peel first if you prefer).

Peel and grate the garlic (or use a garlic press). 


Get Frying

Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

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

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Add the garlic and mushrooms to the pan, then cook, stirring occasionally, until browned, 4-5 mins more. 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.

Make the Mash

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

Once 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. Cover with a lid to keep warm.

Simmer the Filling

Once the mushrooms have browned, add the Worcester sauce to the pan and bubble away until evaporated, 30 secs.

Stir in the sun-dried tomato paste, tomato passata, beef stock paste and water and sugar for the sauce (see pantry for both amounts).

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

Assemble your Pie

Once your carrots have finished roasting, remove them, cover with foil to keep warm and change your oven setting to grill and set to medium-high heat.

Transfer the beef filling to an appropriately sized ovenproof dish and top with an even layer of mash.

Grate the Cheddar cheese, then evenly sprinkle over the mash.

Grill until golden and bubbling, 4-5 mins.


Once your cottage pie is ready, allow to stand for 2 mins before serving on plates.

Serve with your roasted carrots alongside.