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Ground Beef Cottage Pie With Creamy Mashed Potatoes & Fresh Peas

  • Meat
  • British
  • Contains Dairy
  • Beef

Dive into a heartwarming pie filled with succulent ground beef, topped off with creamy mashed potatoes and vibrant fresh peas—a true comfort food delight.

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Nutrition Per Serving

  • Calories 848
  • Carbs 57.2g
  • Fat 53.3g
  • Fibre 12.6g
  • Protein 38.6g
  • Sugar 10.2g

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  • 0.0 min

    Preheat the oven to 180C. Boil some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil another pan of salted water to be used later.

  • 0.5 min

    Peel and chop the potato into 2 cm pieces.

  • 2.0 min

    Finely chop the brown onion, garlic and celery.

  • 4.0 min

    Peel and dice the carrots.

  • 5.0 min

    Add the potato to the salted pan of boiling water.

  • 5.5 min

    Heat the olive oil in a frying pan over medium heat.

  • 6.5 min

    Add the onion and carrot and cook until starting to soften.

  • 8.5 min

    Add the garlic and celery.

  • 10.0 min

    Add the mince and cook until browned.

  • 13.0 min

    Add the tomato paste and Worchestershire sauce.

  • 13.5 min

    Add the beef stock and simmer. Stirring occassionally.

  • 15.0 min

    Add the gravy granules and rosemary and cook until the sauce has thickened.

  • 17.0 min

    Season the cottage pie mixture well with salt and pepper.

  • 17.5 min

    When the potatoes are tender drain them and return to the pan over low heat.

  • 18.0 min

    Add half of the butter and cream and mash until smooth.

  • 18.5 min

    Season well with salt and pepper, stir and set aside.

  • 19.0 min

    Add the peas and cook until tender.

  • 20.0 min

    In a baking dish, add the meat mixture and spread the mashed potato evenly over the top.

  • 21.0 min

    Place the cottage pie in the oven and bake.

  • 33.5 min

    Add the remaining cream and butter, stir through.

  • 34.0 min

    Season with salt and pepper.

  • 34.5 min

    Remove the cottage pie from the oven and divide among the serving plates.

Fresh Rosemary
Fresh Rosemary
0.50 Sprigs
Butter
Butter
25.00 Grams
Cream
Cream
30.00 Millilitres
Peas
Peas
60.00 Grams
Potatoes
Potatoes
cut into 2cm pieces
300.00 Grams
Beef Stock
Beef Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100ml per person
100.00 Millilitres
Tomato Paste
Tomato Paste
15.00 Grams
Gravy Granules
Gravy Granules
1.00 Teaspoons
Garlic
Garlic
finely chopped
1.00 Clove
Celery
Celery
finely chopped
20.00 Grams
Carrot
Carrot
finely chopped
1.00 Whole
Beef Mince
Beef Mince
130.00 Grams
Brown Onion
Brown Onion
finely chopped
1.00 Whole
Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons
Worcestershire Sauce
Worcestershire Sauce
10.00 Millilitres

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