English-Style Beef & Pork Cottage Pie
with cheddar cheese topper- Milk
- Soy
- Sulphites
Comfort food is the name of the game in this pub-style dish! A saucy beef and pork stew is topped with creamy mashed potatoes and baked until it reaches golden, cheesy perfection. Grab a fork and tuck in!
Ingredients
250 g
Ground Beef and Pork Mix
690 g
Russet Potato
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
Tomato Sauce Base
1 tbsp
Beef Stock Powder
(Contains: Soy, Sulphites)
¾ tsp
Garlic Salt
227 g
Mirepoix
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tsp
Oil*
0.06 tsp
Pepper*
3 tbsp
Milk*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F and bring a large pot of salted water to a boil. Wash and dry all produce. Start the recipe when the oven is ready and the water is boiling. 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 pork mix and mirepoix. Cook for 3-6 min, breaking up beef into smaller pieces, until veggies are almost tender and no pink remains in beef and pork. 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!
