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.
Mashed potato [potato, milk, butter (cream, salt), salt], minced beef, onion, carrot, peas, celery, red wine, tomato paste, worcestershire sauce (water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, color caramel IV, spice extract), olive oil, garlic, salt, thyme.
|Per 100g (Small)||Per Small||Per 100g (Large)||Per Large|
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Remove plastic film and preheat oven (FF) to 200C.
Best cooked from frozen.
DEFROSTED: cook for approximately 40-50 minutes or until golden across the top.
FROZEN: cook for approximately 50-60 minutes or until golden across the top.
DEFROSTED: cook for approximately 30-40 minutes or until golden across the top.
FROZEN: cook for approximately 40-50 minutes or until golden across the top.
Serve with a green salad.
Ovens vary, please adjust cooking times if necessary.