Our cottage pie started life as a Sunday night dinner in Sophie's house and is pretty true to her mother's recipe.
We start by browning minced beef, then remove the beef and slowly cook down onions with carrots and garlic before returning it to the pan with Worcestershire sauce and a splash of red wine.
After this has bubbled away for a couple of hours we dish it up into oven-ready trays, then add a layer of baby green peas then pipe on a final blanket of buttered mashed potato. Everything is fully cooked, but it needs another blast in the oven not just to heat it through but to make it appealingly golden and crunchy on top.
| SMALL | LARGE | |
| ENERGY | 4969.3kj | 9529.1kj |
| PROTEIN | 108.8g | 215.3g |
| FAT TOTAL | 48.8g | 92.9g |
| - SATURATED | 24.3g | 45.5g |
| CARBS | 64.3g | 117.9g |
| - SUGARS | 14.5g | 28.2g |
| SODIUM | 2690.4mg | 5030.2mg |
Defrost information: May be cooked straight from frozen or defrosted overnight in the fridge. Once defrosted, keep refrigerated and consume within 48 hours.
This dish comes uncooked in a foil tray, ready to bake.
SMALL: Remove plastic film and cook in a 180C oven until golden and heated right through to the centre for 30-40 minutes (from defrosted) to 40-50 minutes (from frozen).
LARGE: Remove plastic film and cook in a 180C oven until golden and heated right through to the centre for 40-50 minutes (from defrosted) to 50-60 minutes (from frozen).
