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!
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 200°C/180°C fan/gas mark 6.
- 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.
- Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
-
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, garlic purée, 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, beef gelatine powder, Parmesan cheese (milk), breadcrumbs (wheat flour, yeast, sugar), Dijon mustard (water, mustard seeds, vinegar, salt), salt, fresh parsley, black pepper, rosemary, thyme, ground star anise.
Nutritional
Informationper 100 g
per ½ pack
Energy
713kJ
171kcal2318kJ
555kcalFat
9.7g
31.5g
(of which saturates)
4.5g
14.6g
Carbohydrate
9.4g
30.6g
(ofwhich sugars)
0.3g
1.0g
Protein
11.0g
35.8g
Salt
0.61g
1.98g
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.
A little bit
on the side
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
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.
