English-Style Beef and Pork Cottage Pie
with cheddar cheese topper
Comfort food is the name of the game in this pub-style dish! Saucy beef stew is topped with creamy mashed potatoes and baked until it reaches golden, cheesy perfection. Grab a fork and tuck in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef and Pork Mix
3 unit(s)
Russet Potato
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May contain traces of: Mustard, Milk, Tree nuts, Sesame, Wheat, Peanuts)
4 g
Garlic Salt
(May contain traces of: Mustard, Milk, Tree nuts, Sesame, Sulphites, Soy, Wheat, Peanuts, Triticale)
227 g
Mirepoix
Not included in your delivery
3 tbsp
Milk*
0.06 tsp
Salt*
0.06 tsp
Pepper*
2 tsp
Oil*
2 tbsp
Butter*
Nutrition Values
Utensils
Cooking Steps
- Peel, then cut potatoes into 1-inch pieces.
- To the boiling water, add potatoes. Cook for 12-14 min, stirring occasionally, until fork-tender.
- Strain and return potatoes to the pot, off heat.
- Add 3 tbsp (6 tbsp) milk, 2 tbsp (4 tbsp) butter and 1/2 tsp (1 tsp) garlic salt, then mash until smooth.
- Meanwhile, in a large non-stick pan, heat 2 tsp (4 tsp) oil over medium-high heat.
- When the pan is hot, add beef and mirepoix. Cook for 3-6 min, breaking up beef into smaller pieces, until veggies are almost tender and no pink remains in beef.**
- Carefully drain and discard excess fat.
- Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
- Add tomato sauce base. Cook for 1 min, stirring occasionally, until fragrant.
- Add beef stock powder and 1/2 cup (1 cup) water. Bring to a simmer over high.
- Once simmering, reduce heat to medium-low. Cook for 2-3 min, stirring occasionally, until filling thickens slightly.
- Transfer filling to an 8x8-inch baking dish (9x13-inch for 4 portions). Dollop with mashed potatoes, then spread evenly to cover filling.
- Sprinkle cheese over top.
- Bake* on the upper rack of the oven for 8-10 min, until cheese is melted and golden.
- Let cottage pie rest for 5 min before serving.
- Divide pie between plates.
- Enjoy!
