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Rich Pulled Beef Cottage Pie
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Rich Pulled Beef Cottage Pie

with Honey-Roasted Carrots

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


3 unit(s)


1 unit(s)


2 unit(s)

Garlic Clove

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

1 sachet(s)

Mixed Herbs

280 grams

Slow Cooked Beef

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

1 tbsp


20 grams



Nutritional information

Energy (kJ)2819 kJ
Energy (kcal)674 kcal
Fat19.3 g
of which saturates9.5 g
Carbohydrate87.5 g
of which sugars36.4 g
Protein40.8 g
Salt3.62 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Large Saucepan
Garlic Press
Potato Masher
Oven dish



Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (no need to peel).

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

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 the carrots on the top shelf until tender, 20-25 mins. Turn halfway through.

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 onion into small pieces. Heat a drizzle of oil in a large saucepan with a tight-fitting lid on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

While the onion fries, peel and grate the garlic (or use a garlic press).


Add the garlic to the pan and fry until fragrant, 1 min.

Stir in the passata, red wine stock, Worcester sauce, mixed herbs, the beef along with the juices from the packet, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. 

IMPORTANT: Ensure the beef is piping hot throughout.

Once tender, remove the lid and shred the beef. 


When the carrots have 5 mins of roasting time remaining, drizzle over the honey (see pantry for amount) and toss to coat, then return to the oven for the remaining cook time, 5 mins.

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. Cover with a lid to keep warm.


When the carrots are cooked, remove from the oven and cover to keep warm. Change the oven settings to grill on high heat.

Stir the butter (see pantry for amount) into the sauce. Taste, season if needed. Transfer the beef filling to an appropriately sized ovenproof dish.

Spoon over the mash and spread it evenly over the top. Use the back of a fork to make ridges in the potato.

Pop the pie onto the top shelf of your oven and grill until golden and bubbling, 6-7 mins.


Share the pulled beef cottage pie between your bowls.

Serve the honey roasted carrots alongside.