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 (Milk), Celery, Oil Blend (Olive & Sunflower Oil), Plain Flour (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.