Beef cottage pie
Ready in around 30 mins
- Energy: 2,633kJ (629kcal)
- Protein: 51g
- Carbohydate: 30g
- Sugars: 12g
- Fat, total:30g
- Saturated:16g
- Sodium:1,536mg
- Contains:Milk, Sulphites
1. TO PREPARE THE CREAMY MASH TOPPING:
Place the steamed potato and pumpkin into a pot with the mustard cream and bring to the boil over a high heat. Once boiling, lower the heat to medium-low, cover with a lid and cook for 4-5 mins, checking regularly to check the cream isn't burning. Remove from the heat, add a knob of butter, season with salt and pepper and mash with a potato masher. Cover with a lid to keep warm.
2. TO COOK THE COTTAGE PIE BASE:
Cut the silverbeet into ½ cm slices, keeping the leaves and stalks separated. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the beef mince and silverbeet stalks, breaking up the mince with a wooden spoon and cook for 3-4 mins. Pour in the herby tomato ragu and silverbeet leaves. Bring to a simmer and cook for 1-2 mins to heat through.
3. TO FINISH THE COTTAGE PIE:
Spoon the beef mixture into an oven-proof dish. Top with creamy mustard mash and sprinkle over cheesy crumb. Place into the oven and bake for 10-15 mins or until the cheese is melted and golden. Allow to sit for a few mins before serving.
4. TO COOK THE GREEN BEANS:
Trim the ends off the green beans. Wipe out the pan and place back over a medium-high heat with a drizzle of oil and a knob of butter. Once hot, add the beans and cook for 2-3 mins. Place into a serving dish and season with salt and pepper.
TO SERVE:
Using a fish slice, portion the beef cottage pie and carefully lift onto plates. Serve the buttered green beans on the side.
- 1 bag of green beans
- 1 pack of beef mince
- 1 sachet of cheesy crumb
- 2 pots of herby tomato ragu
- 1 pot of mustard cream
- 1 bag of silverbeet
- 1 pack of steamed potato and pumpkin
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