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.
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 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 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.
*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.
-
Ingredients
Potatoes, beef (34%), carrots, onions, red wine, celery, cream (milk), Cheddar cheese (milk), butter (milk), cornflour, beef stock (beef, yeast extract, water, molasses, tomato purée, salt, sunflower oil, dried onions, black pepper), tomato purée, free- range egg yolk, rapeseed oil, garlic purée, beef gelatine, red wine concentrate, Parmigiano Reggiano cheese (milk), Dijon mustard (water, mustard seeds, spirit vinegar, salt), wheat flour, salt, yeast extract, parsley, dried potatoes, black pepper, rosemary, thyme, sugar, dried onions, sunflower oil, thyme oil.
Nutritional
Informationper 100g
per ½ pack
Energy
780kJ
187kcal2535kJ
608kcalFat
10.7g
35.0g
(of which saturates)
4.6g
15.1g
Carbohydrate
8.6g
27.9g
(of which sugars)
1.4g
4.6g
Protein
12.7g
41.2g
Salt
0.37g
1.19g
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.
