Upside-Down Beef Cottage Pie
with Thyme-Roasted Cherry Tomatoes & Parmesan
We're turning the classic cottage pie on its head - literally! Start with the creamy mashed potato topping and use it as the base for a rich bolognese sauce. The potato soaks up the delicious juices and blistered cherry tomatoes cap it all off beautifully. There are plenty of upsides to this upside-down dinner!
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
1 bunch
thyme
1 punnet
cherry tomatoes
4 unit
potatoes
1 unit
brown onion
4 clove
garlic
1 unit
carrot
1 unit
zucchini
1 packet
beef mince
1 sachet
Italian herbs
1 sachet
tomato paste
3 box
passata
2 cube
beef stock
1 punnet
basil
2 packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
80 g
butter
(Contains: Milk;)
⅓ cup
milk
(Contains: Milk;)
½ tsp
salt
2 tsp
brown sugar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Pick the thyme leaves. Place the thyme, cherry tomatoes, balsamic vinegar, a drizzle of olive oil and a good pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
While the tomatoes are roasting, peel the potato and cut into 2cm chunks. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled) and zucchini (or finely chop if you prefer).
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 60g butter, the milk and the salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Increase the heat to high, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the garlic and Italian herbs and cook until fragrant, 1 minute.
Add the carrot and zucchini to the frying pan and cook, stirring, until softened, 4 minutes. Add the tomato paste and stir to coat. Add the passata and crumble in the beef stock cubes. Stir until well combined. Reduce the heat to medium and add the brown sugar and remaining 20g butter. Simmer until thickened slightly, 4-5 minutes. Season to taste with salt and pepper. While the sauce is simmering, pick and thinly slice the basil leaves.
TIP: Seasoning is key in this dish! Taste and add more salt or pepper if you like.
Divide the mashed potato between bowls. Top with the bolognese sauce and shaved Parmesan cheese. Top with the thyme-roasted cherry tomatoes and garnish the adults' portions with the basil.
