Speedy Beef and Red Wine Open Pie
with Carrot, Green Beans and Cheese
- Sulphites
- Celery
- Barley
- Cereals containing gluten
- Milk
- Egg
Inspired by the British favourite cottage pie, we're flipping the pie on its head to serve the deeply savoury layer of meat filling on top of the mash rather than baked underneath it so it's ready in less than 25 minutes.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
80 grams
Green Beans
240 grams
British Beef Mince
30 grams
Tomato Puree
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
10 grams
Beef Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
b) Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
c) Pour the boiling water into a large saucepan with ½ tsp salt for the potatoes.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
If you'd prefer to boil your green beans, skip the oven.
a) Meanwhile, trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons.
b) Trim the green beans.
c) Heat a drizzle of oil in a large frying pan on medium-high heat.
d) Once hot, add the beef mince and carrot. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
b) While the mince and veg fry, spread the green beans out on a medium baking tray. Drizzle with oil and season with salt and pepper.
c) When the oven is hot, roast the green beans on the top shelf until tender, 8-10 mins.
If you'd prefer to boil your green beans, boil them while the mince fries for 4-6 mins, until tender.
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Stir in the tomato puree, red wine jus paste, Worcester sauce, beef stock paste, sugar and water for the sauce (see pantry for both amounts). TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) 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.
b) Season with salt and pepper. Cover with a lid to keep warm.
a) Share the mashed potato between your serving bowls.
b) Spoon the beef over the mash.
c) Sprinkle over the grated hard Italian style cheese.
d) Serve the green beans alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Rich, savoury flavours were widely praised; some found it a bit salty or bland and suggested adding onions or garlic.
- Ease of prep: Quick and simple to prepare, though some noted longer cooking times than expected, especially for carrots.
- Suggestions: Consider par-boiling or grating carrots for better texture; add mushrooms or onions for extra depth of flavour.
- Portions: Several reviewers felt portions were small, particularly for the mashed potatoes and green beans.
- Texture: Peel potatoes for smoother mash; ensure carrots are cut small enough to cook through in the given time.
