Cottage Pie,

Beef and Mashed Potato Casserole

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and garlic. Peel and grate the carrot. Peel and chop the potatoes.

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2 Boil potatoes

Add the potatoes to a pan of salted boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until soft. 

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3 Make beef sauce

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Fry the beef mince and onion with a pinch of salt for 5-7 min. Add the garlic and tomato paste. Add the grated carrots, measured waterstock cubeWorcestershiresugar and pepper. Reduce the heat to low. Cover with a lid and stew for 15-20 min.

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4 Make mash

Once ready, drain the potatoes and return them to the pan with the salted butter. Mash. Slowly add enough milk (about 50/75/100 ml) to reach your desired mash consistency. Add the eggs, a generous pinch of salt and half of the grated cheddar. Mix well.

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5 Bake

Add the green peas to the beef sauce and check the seasoning. Season with salt and pepper. Pour the beef sauce into a baking dish. Spoon the mashed potatoes over the top. Smooth the surface with a spatula. Sprinkle with the remaining cheese. Bake for 15-20 min. 

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6 Serve

Once baked, set the pie aside to rest for 5 min, then serve.

Tips for fussy eaters

Grate the carrots with a fine blade if you want to hide them. Why not add more grated veggies, such as zucchini?

Pro tip

Make sure the pan is hot before adding the beef. This will ensure it browns nicely!

A British classic.

Cooking Time: 60 min

Cals 968 · Prot 58 · Carbs 75 · Fat 49

Ingredients

Number of people

Meat sauce

Lean beef mince 350 Grams
Brown onion 0.5 Pieces
Garlic cloves 2 Pieces
Carrot 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Water 200 ML
Beef stock cube 0.5 Pieces
Worcestershire sauce 15 Grams
Brown sugar 5 Grams
Black pepper 0.5 Tsp
Green peas 100 Grams

Potato mash

Potatoes 600 Grams
Salted butter 20 Grams
Whole milk 100 ML
Eggs 1 Piece
Salt 1 Tsp
Grated cheddar 60 Grams

A British classic.

Cooking Time: 60 min

Cals 968 · Prot 58 · Carbs 75 · Fat 49

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and garlic. Peel and grate the carrot. Peel and chop the potatoes.

photo

2 Boil potatoes

Add the potatoes to a pan of salted boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 15-20 min or until soft. 

photo

3 Make beef sauce

Meanwhile, heat a pan over a medium-high heat with a drizzle of oil. Fry the beef mince and onion with a pinch of salt for 5-7 min. Add the garlic and tomato paste. Add the grated carrots, measured waterstock cubeWorcestershiresugar and pepper. Reduce the heat to low. Cover with a lid and stew for 15-20 min.

photo

4 Make mash

Once ready, drain the potatoes and return them to the pan with the salted butter. Mash. Slowly add enough milk (about 50/75/100 ml) to reach your desired mash consistency. Add the eggs, a generous pinch of salt and half of the grated cheddar. Mix well.

photo

5 Bake

Add the green peas to the beef sauce and check the seasoning. Season with salt and pepper. Pour the beef sauce into a baking dish. Spoon the mashed potatoes over the top. Smooth the surface with a spatula. Sprinkle with the remaining cheese. Bake for 15-20 min. 

photo

6 Serve

Once baked, set the pie aside to rest for 5 min, then serve.

Tips for fussy eaters

Grate the carrots with a fine blade if you want to hide them. Why not add more grated veggies, such as zucchini?

Pro tip

Make sure the pan is hot before adding the beef. This will ensure it browns nicely!

Ingredients

Number of people

Meat sauce

Lean beef mince 350 Grams
Brown onion 0.5 Pieces
Garlic cloves 2 Pieces
Carrot 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 70 Grams
Water 200 ML
Beef stock cube 0.5 Pieces
Worcestershire sauce 15 Grams
Brown sugar 5 Grams
Black pepper 0.5 Tsp
Green peas 100 Grams

Potato mash

Potatoes 600 Grams
Salted butter 20 Grams
Whole milk 100 ML
Eggs 1 Piece
Salt 1 Tsp
Grated cheddar 60 Grams
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