Cheesy Double Beef Cottage Pie
with Parsley-Potato Mash and Peas- Milk
- Soy
- Wheat
- Sulphites
- Mustard
- Milk
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Sulphites
- Soy
- Wheat
- May contain traces of allergens
- Peanuts
Ingredients: Russet potato • Ground beef • Mirepoix (onion, carrot, celery) • Green peas • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Gravy spice blend (soy, wheat) (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Parsley.
Ingredients
500 g
Ground Beef
3 unit(s)
Russet Potato
113 g
Mirepoix
56 g
Green Peas
7 g
Parsley
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
¼ cup
Milk*
½ tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- In a large oven-proof pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- Meanwhile, finely chop parsley.
- When the pan is hot, add beef, mirepoix and peas. Cook for 5-6 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat. Season with salt and pepper.
- Reduce heat to medium.
- To the same pan with beef and veggies, sprinkle Gravy Spice Blend and beef stock powder over top. Cook for 1 min, until fragrant.
- Add tomato sauce base and 3/4 cup (1 1/2 cups) water. Cook for 1-2 min, stirring occasionally, until sauce thickens.
- When potatoes are fork-tender, drain and return potatoes to the same pot, off heat.
- Mash 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy.
- Stir parsley into mash. Season with salt and pepper.
- When beef filling is done, top with mash, spreading into an even layer.
- Sprinkle cheese over top.
- Broil in the middle of the oven for 4-5 min, until cheese melts and is golden. (TIP: Keep an eye on cheese so it doesn't burn!)
- Remove cottage pie from the oven and let stand for 5 min.
- Divide cottage pie between plates.
