
Cottage Pie
A classic cottage pie recipe of slow braised minced beef and vegetables, topped with a rich creamy mashed potato. This classic dish is always great with peas or green beans.
Potatoes (33%), British Beef (27%), Beef Stock [contains: (Water, Beef Extract, Onion, Tomato, Carrot Juice, Herbs, Garlic Spice), Salt, Glucose Syrup, Flavourings, Maltodextrin, Yeast Extracts, Rapeseed Oil, Colour (Caramel), Sugar)], Onions, Carrots, Mushrooms, Cream, Celery, Olive Oil, Plain Flour [contains: Wheat Flour, (calcium, iron, niacin, thiamine)], Tomato Puree, Garlic, Worcestershire Sauce (Malt Vinegar (from Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spice, Flavourings), Bay, Salt, Pepper.
Allergy Advice: For allergens please see ingredients in bold.
Single Portion.
Preheat oven to 200C / fan 180C / gas 6. Remove cardboard sleeve and film lid. Place onto a baking tray and cook in the centre of the oven for 45 - 50 mins, or until food is piping hot throughout. Allow to rest for 2 mins.
Should this product defrost, keep refrigerated and eat within 24hrs. Follow the cooking guidelines but cook for 25 - 30 mins.
Double Portion.
Pre heat oven to 220c / Fan 200c / Gas 7. Remove cardboard sleeve and film lid. Place onto a baking tray and cook in the centre of the oven for 50 - 55 mins, or until food is piping hot throughout. Allow to rest for 2 mins.
Should this product defrost, keep refrigerated and eat within 24hrs. Follow the cooking guidelines but cook for 35 - 40 mins.