Bighams – delicious handmade meals for two

1. Preheat your oven to 220ºC/200ºC fan/gas mark 7.
2. Remove the film but leave the cottage pie in its container. Place on a baking tray in the centre of the oven and cook for 30 minutes.
3. Leave to stand for 2 minutes before serving. Be careful, it will be hot.
Make sure it’s piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

Serving Suggestion

Delicious with steamed seasonal veg

• Cottage pie filling (53%)
• Cheese and herb topping
• Creamy mashed potatoes

Cottage pie filling is made from: fresh beef (39%), fresh onions, fresh carrots, fresh celery, red wine, beef stock, Worcestershire sauce, wheat flour, sunflower oil, molasses, tomato purée, fresh garlic purée, fresh thyme, salt, fresh bay leaf, black pepper, ground star anise, ground cloves.
Creamy mashed potatoes are made from: potato, single cream, butter, free range pasteurised egg yolk, salt.
Cheese and herb topping is made from: Cheddar cheese, fresh parsley, black pepper, fresh thyme.
Beef stock made from: beef bones and meat, water, salt.
Worcestershire sauce is made from: malt vinegar (from barley), spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices, flavouring.

Our sommelier is busy tasting each of our dishes and finding wines to suit. It’s quite possible he has the best job in the world. In the meantime, if you have any suggestions for good matches, do let us know.

Click here to let us know your wine suggestion.

This recipe contains gluten, egg, fish, celery and milk. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.