Rich Pulled Beef Cottage Pie
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Rich Pulled Beef Cottage Pie

Rich Pulled Beef Cottage Pie

with Honey Roasted Carrots

This Rich Pulled Beef Cottage Pie is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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


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)2860 kJ
Energy (kcal)684 kcal
Fat19.3 g
of which saturates9.5 g
Carbohydrate90.2 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.


Baking Tray
Large Saucepan
Garlic Press
Potato Masher
Oven dish


Get Started

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.

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

Fry the Onion

When your pan of water is boiling, add the potatoes 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. Once hot, add the onion and fry until softened, 4-5 mins.

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

Bring on the Beef

Once the onion has softened, add the garlic and fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, Worcester sauce, mixed herbs and the beef along with the juices from the packet, then add the 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. 

Make the Mash

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

Grill your Pie

When the carrots are cooked, remove from the oven and cover to keep warm. Turn on your grill to high.

Stir the butter (see pantry for amount) into the beef filling. Taste and season with salt and pepper if needed.

Transfer the beef filling to an appropriately sized ovenproof dish. Spoon over the mash in an even layer. Use the back of a fork to make ridges in the mash.

Grill your pie until golden and bubbling, 6-7 mins.

Serve Up

Share the pulled beef cottage pie between your bowls.

Serve the honey roasted carrots alongside.