Beef cottage pie
Ready in around 25 mins
- Energy: 2133kj (509Kcal)
- Protein: 51g
- Carbohydrate: 34g
- Fat: 17g
- Contains: Sulphites, Milk, Gluten
PREHEAT OVE TO 210⁰C (FAN BAKE). BOIL THE KETTLE.
1. TO MAKE THE COTTAGE PIE BASE:
Spray oil into a non-stick frying pan and place over a medium-high heat. Once hot add the beef mince and brown for 3-4 mins, breaking up any clumps with a wooden spoon. Pour in the cottage pie sauce and bring up to a simmer for 4-5 mins to thicken. Finely chop the curly parsley and set half aside for garnish. Stir in half the parsley, the peas and the baby spinach. Remove from the heat.
2. TO MAKE THE CHUNKY MASH:
Put the steamed pumpkin and potato into a pot with 2/3 of milk and bring up to the boil on a high heat. Once boiling turn heat to low and cover with a lid, heat for 4-5 mins stirring regularly to make sure the milk doesn’t burn. Once hot, season with salt and pepper and mash with a potato masher. Remove from the heat.
3. TO ASSEMBLE THE PIE:
Spray a small oven proof baking dish, loaf tin or individual ramekins with oil. Pour the beef mix into the oven dish then spread the pumpkin and potato mash over the top. Sprinkle over the cheesy crumb and then place in the preheated oven for 10-15 mins until the topping has melted and browned.
4. TO COOK THE BROCCOLINI:
Trim the woody ends off the broccolini. Place boiling water from the kettle into a pot. Add some salt and bring up to the boil over a high heat. Once boiling add the broccolini and cook for 2-3 mins. Drain well into a sieve.
Spoon pumpkin and potato topped cottage pie onto plates. Serve broccolini on the side with a drizzle of olive oil and sprinkle over remaining parsley.
- 1 pack of beef mince
- 1 pack of steamed pumpkin and potato
- 1 pot of cottage pie sauce
- 1 sachet of cheesy crumb
- 1 pot of peas
- 1 bag of baby spinach
- 1 bag of broccolini
- 2 bags of curly parsley