Ready-Made Cottage Pie | The Dinner Ladies

HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Minced beef, onion, carrot, garlic, red wine, thyme, tomato paste, Worcestershire sauce (gluten free), peas, potatoes, olive oil, butter, milk, salt.

ALLERGENS

CONTAINS:

Dairy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	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

SIZES

Small:

Serves one (hungry!) to two adults

Large:

Serves three to four adults

GOES WITH

You can get away with serving nothing at all - but a green salad is always welcome.

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

SMALL: Remove plastic film and cook in a 180C oven (FF) 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 (FF) until golden and heated right through to the centre for 40-50 minutes (from defrosted) to 50-60 minutes (from frozen).