How to Cook
This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas mark 7. (Be careful not to grill by mistake!)
- 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 30 minutes.
- 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 aren’t placed close to any element or flame.
A little bit
on the side
GLAZED CARROTS AND SUGAR SNAP PEAS
3 medium carrots, peeled
100g sugar snap peas, trimmed
1 tbsp clear honey
1 tbsp freshly chopped parsley
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.
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.