Deconstructed Greek Style Cottage Pie
with Cinnamon, Greek Style Salad Cheese, Mash and Fresh Salad
Calories
:
605 kcalProtein
:
36.1g proteinTotal
:
15 minutesDifficulty
:
Easy Calorie Smart
Allergens:
- Sulphites
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
450 grams
Potatoes
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Ground Cinnamon
1 unit(s)
Apple
50 grams
Greek Style Salad Cheese
(Contains: Milk)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Energy (kJ)2529 kJ
Energy (kcal)605 kcal
Fat20 g
of which saturates10.1 g
Carbohydrate73.3 g
of which sugars24.8 g
Dietary Fibre7.5 g
Protein36.1 g
Salt3 g
Trans Fat0.5 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Bowl
•Large Frying Pan
Instructions
1
- Chop the potatoes into 2cm chunks (no need to peel).
- Pop the potatoes into a microwave-safe bowl and add a splash of cold water. Cover the bowl tightly with clingfilm, then microwave on high until tender, 8-10 mins.
- Once cooked, drain away any excess water from the bowl and allow to steam dry, 1 min.
- TIP: Alternatively, if you don't have a microwave, you can boil the potatoes in a saucepan for 15-18 mins before draining and mashing.
2
- Meanwhile, heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the mince and mushrooms, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, quarter, core and thinly slice the apple (no need to peel).
3
- Once the beef is fried, stir in the passata, red wine stock paste, cinnamon and water for the sauce (see pantry). Simmer, 2-3 mins.
- Once the potatoes are cooked, drain in a colander and return to the bowl, 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.
- Stir the honey (see pantry) into the beef.
4
- Share the mashed potato between your serving plates.
- Spoon over the beef filling.
- Crumble on the Greek style salad cheese.
- Serve with the apple and baby leaves alongside. Drizzle over the balsamic glaze to finish.
Enjoy!
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