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Beef & Rosemary Cottage Pie

Beef & Rosemary Cottage Pie

with Cheesy Mash Topping & Garlicky Green Beans

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Sometimes only a pie will do. Satisfy that craving for something warm and comforting with this rich, cheesy mash-topped number. It's just like Nanna used to make (but better!).

Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

potatoes

½

brown onion

1

carrot

½ bunch

rosemary

1 bunch

thyme

2 clove

garlic

1 bag

baby spinach leaves

1 packet

beef mince

1 sachet

tomato paste

1 cube

beef stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

green beans

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

2 tbs

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2890 kJ
Fat36.9 g
of which saturates21.3 g
Carbohydrate41 g
of which sugars14.3 g
Dietary Fibre0 g
Protein43.9 g
Cholesterol0 mg
Sodium1238 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth.

2

While the potato is cooking, finely chop the brown onion (see ingredients). Finely chop the carrot (unpeeled), or grate if you prefer. Pick and finely chop the rosemary leaves (see ingredients). Pick and chop the thyme leaves. Finely chop the garlic. Roughly chop the baby spinach leaves.

TIP: If the thyme stems are very soft, you can chop them too!

3

In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and carrot and cook, stirring, until softened, 6-7 minutes. Add the garlic (reserve a pinch for the beans), rosemary and thyme and cook, stirring, until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Reduce the heat to medium and add the tomato paste, water and crumbled beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine. Add the chopped baby spinach and stir through until just wilted, 1-2 minutes.

TIP: Add a dash of water if the mixture looks dry!

4

Preheat the grill to medium-high. Transfer the mince mixture to a baking dish and spread the mashed potato over the top. Sprinkle with the shredded Cheddar cheese. Grill until the cheese is melted and golden, 5-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

5

While the pie is grilling, trim the green beans. Wash and dry the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the beans, tossing, until tender, 3-4 minutes. Add the reserved garlic and cook until fragrant, 1 minute. Season with salt and pepper.

6

Divide the beef and rosemary cottage pie and garlicky green beans between plates.