COTTAGE PIE
COTTAGE PIE
Great Taste Award

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.

  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.
A little bit on the side image

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.

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