Double Cheesey Mash Topped Cottage Pie
with Buttery Tenderstem
- Milk
- Sulphites
- Celery
- Egg
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
1 unit(s)
Carrot
150 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
22 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
75 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
10 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar
Nutrition Values
Instructions
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Peel and chop the potatoes into 2cm chunks. Halve, peel and chop the onion into small pieces. Peel and trim the carrot, then quarter lengthways. Chop widthways into small pieces.
Halve any thick broccoli stems lengthways. Peel and grate the garlic (or use a garlic press).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
While the potatoes cook, heat a drizzle of oil in a large frying pan on medium high heat. Once hot, add the carrot and onion, season with salt and pepper and fry until softened, 6-7 mins. Stir occasionally.
Meanwhile, grate the cheddar.
Once the veg are soft, transfer them to a small bowl, pop your pan back on medium high heat.
Add the beef mince to the pan and fry until browned, 5-6 mins. Use a spoon to break it up 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. The mince is cooked when no longer pink in the middle.
Add the carrot and onion back into the pan along with the garlic. Stir and cook for 1 minute.
Pour the tomato passata into the beef mixture, then add the red wine jus paste, sugar and water for the sauce (see ingredients for both amounts). Stir together, bring to the boil, then reduce the heat and simmer until thickened, 8-10 mins, stirring occasionally.
Meanwhile, once cooked, add the creme fraiche and cheddar to your drained potatoes and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Preheat your grill to high.
Once your mince mixture is cooked, Season with salt and pepper, then remove from the heat. Add a splash of water if it has thickened too much.
Transfer the mince to an appropriately sized ovenproof dish when ready, then spoon over the creamy mash, using the back of a spoon to smooth it out.
Sprinkle over the hard Italian cheese, then grill on the top shelf of your oven until golden brown, 6-8 mins.
While the pie grills, wash out your frying pan, the pop back on medium high heat. Add a drizzle of oil and the Tenderstem® broccoli. Stir-fry for 2-3 mins, then add a splash of water.
Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper and stir through your butter. Remove from the heat.
Serve the pie with the tenderstem alongside and enjoy!
