Small: FOR BEST RESULTS COOK FROM FROZEN. Remove plastic film and preheat oven (FF) to 200C. 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. Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours. Ovens vary, please adjust cooking times if necessary.

Large: FOR BEST RESULTS COOK FROM FROZEN. Remove plastic film and preheat oven (FF) to 200C. 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. Serve with a green salad. Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

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 (sulphites), milk, butter (cream, salt), salt), minced beef, onion, carrot, peas, celery, red wine (sulphites, clarifying agent (milk 0.01%)), tomato paste, worcestershire sauce (water, vinegar, molasses, rehydrated vegetables, salt, spices, natural flavours, color caramel IV, spice extract), olive oil, garlic, thyme, salt

Contains:

sulphites, milk

May contain traces of:

tree nuts, gluten, wheat, crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy

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