Cottage Pie

Tender minced British beef, slow-cooked with red wine and thyme, then topped with our creamy mashed potato, Cheddar cheese, parmesan and breadcrumbs. Perfect!

> Let us know what you think

  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Potatoes, British beef (29%), carrots, onions, red wine, fresh cream (milk), celery, Cheddar cheese (milk), beef stock (British beef, yeast extract, salt, tomato purée, molasses, lemon juice concentrate, onion powder), butter (milk), cornflour, tomato purée, pasteurised free-range egg yolk, red wine stock (red wine concentrate, water, yeast extract, dried potato, salt, sugar, dried onion, sunflower oil, black pepper, thyme oil), rapeseed oil, garlic purée, beef gelatine, parmesan cheese (milk), breadcrumbs (wheat flour, yeast, sugar), Dijon mustard (water, mustard seeds, vinegar, salt), salt, fresh parsley, black pepper, thyme, rosemary, ground star anise.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy712kJ/170kcal2313kJ/554kcal
    Fat9.6g31.3g
    (of which saturates)4.5g14.8g
    Carbohydrates9.4g30.4g
    (of which sugars)0.3g1.0g
    Protein11.1g36.0g
    Salt0.61g1.98g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 200°C/180°C fan/ gas mark 6.

    2. Remove the film but leave the cottage pie in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 35 minutes. If using a gas oven, cook for an extra 5 minutes.

    3. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    What could be better than a portion of seasonal British veg? Peas, cabbage, carrots, kale, whatever takes your fancy.

  • Glazed carrots and sugar snap peas

    (Serves 2)

    3 medium carrots, peeled
    100g sugar snap peas, trimmed
    25g butter
    1 tbsp clear honey
    1 tbsp freshly chopped parsley
    150g easy cook long grain rice

    1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.

    2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.

    3. Season well with salt and freshly ground black pepper and toss together until the butter melts.


    Something to drink?

    If you’re in a wine mood, a juicy rioja or bordeaux would be perfect. A traditional British ale would also go down a treat with this classic dish.

  • Reviews

    Here's a taste of what people are saying about our Cottage Pie.

    > Click here to tell us what you think


    “I bought the Cottage Pie as a treat to save on having to cook after the weekly shop, and what a treat it was! I honestly would have believed it was home made (and that's praise indeed).”

    Mr Heath Flicos


    28/04/16



    “I have been eating my way (with my partner) through your range of food, and have always been completely delighted. However, I had never had the Cottage Pie (till now) but with this you have really outdone yourself, it is quite magnificent (I may pass it off as my own made).”

    Mr Gordon Lestrille


    10/03/16



    "Absolutely gorgeous. Only thing wrong is I want more. X"

    Mr Patrick Slater


    04/10/14



    “Recently tried you amazing Cottage pie. Absolutely scrumptious! I must say the packaging is also very unique, stylish and environmental friendly.”


    Mrs Grace Kew


    27/01/14

Glazed carrots and sugar snap peas

(Serves 2)

3 medium carrots, peeled
100g sugar snap peas, trimmed
25g butter
1 tbsp clear honey
1 tbsp freshly chopped parsley
150g easy cook long grain rice

1. Cut the carrots into batons and cook in boiling water for 6 to 7 minutes, until tender.

2. Add the sugar snap peas for the last 3 minutes of the cooking time. Drain well, then return to the pan with butter, honey and the parsley.

3. Season well with salt and freshly ground black pepper and toss together until the butter melts.