Ultimate Cheesy Beef Cottage Pie
with Honey-Bacon Roasted Carrots, Creamy Chive Mash and Tenderstem®
- Sulphites
- Celery
- Milk
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Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
1 sachet(s)
Dried Rosemary
15 grams
Red Wine Jus Paste
(Contains: Sulphites, Celery)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
3 unit(s)
Carrot
160 grams
Tenderstem® Broccoli
1 bunch(es)
Chives
15 grams
Honey
60 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil.
Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince 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.
Once browned, stir in the garlic and cook until fragrant, 30 secs.
Stir the passata, dried rosemary, red wine jus paste, sugar and water for the sauce (see pantry for both amounts) into the mince. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10-12 mins. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Taste and season with salt and pepper if needed, then remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve any thick broccoli stems lengthways. Finely chop the chives (use scissors if easier).
Pop the carrots onto one side of 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 middle shelf until tender, 20-25 mins. Turn halfway through.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Mash until smooth. Season with salt and pepper. Stir through half the chives.
Once thickened, transfer the beef mixture to an appropriately sized ovenproof dish. Spoon over the creamy mash, using the back of a spoon to smooth it out. Sprinkle over the cheese, then bake on the top shelf of your oven until the top starts to brown, 10-15 mins.
When the carrots have 10 mins remaining, drizzle over the honey and sprinkle over the bacon lardons. Toss together.
Add the broccoli to the other side of the tray, drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Return the tray to the oven and roast until the bacon is golden and the broccoli is tender and crispy, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
If you'd prefer to boil your broccoli, cut into thirds and boil it for 3-4 mins, until tender.
When everything's piping hot, serve up your ultimate cheesy cottage pie on your plates with the roasted honey bacon carrots and broccoli alongside.
Sprinkle the remaining chives over to finish.
