Classic Cottage Pie
with Mushrooms, Cheddar and Roasted Carrots
- Barley
- Cereals containing gluten
- Milk
We love good Sweet Potato Cottage Pie with Broccoli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
80 grams
Sliced Mushrooms
7.5 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
30 grams
Mature Cheddar Cheese
(Contains: Milk)
3 unit(s)
Carrot
Not included in your delivery
50 milliliter(s)
Water
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Put a large saucepan of water with 0.5 tsp salt on to boil for the potatoes.
Chop potatoes into roughly 2cm chunks (peel first if you prefer).
Peel and grate the garlic (or use a garlic press).
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 on the top shelf until tender, 20-25 mins. Turn halfway through.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Add the garlic and mushrooms to the pan, then cook, stirring occasionally, until browned, 4-5 mins more. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Meanwhile, add the chopped potatoes to your pan of boiling water and cook until you can easily slip a knife through, 15-20 mins.
Once 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.
Once the mushrooms have browned, add the Worcester sauce to the pan and bubble away until evaporated, 30 secs.
Stir in the sun-dried tomato paste, tomato passata, beef stock paste and water and sugar for the sauce (see pantry for both amounts).
Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
Once your carrots have finished roasting, remove them, cover with foil to keep warm and change your oven setting to grill and set to medium-high heat.
Transfer the beef filling to an appropriately sized ovenproof dish and top with an even layer of mash.
Grate the Cheddar cheese, then evenly sprinkle over the mash.
Grill until golden and bubbling, 4-5 mins.
Once your cottage pie is ready, allow to stand for 2 mins before serving on plates.
Serve with your roasted carrots alongside.
Enjoy!
