Cottage Pie

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 2 tablespoons Oil
 500 grams lean beef
 1 tin tinned chopped tomatoes (400g)
 2 tablespoons tomato puree or (tomato ketchup if you have no puree)
 1 beef stock cube
 1 cup frozen pre-chopped Onions
 1 cup frozen Pre-chopped Carrots
 1 cup fresh button Mushrooms, chopped in half
 2 packets fresh pre-cooked mash potatoes (available in fresh veg isle of super market)
1

Method
Heat the oil in a pan over a medium heat. Fry the onion and carrots until soft.
Add the minced beef and cook until just brown.
Add the dry stock cube (crumble in fingers)
Next add the tin of tomatoes and tomato puree, mix well.
Add the mushrooms and mix again.
Place in a heat proof dish and add your ready-made mash (crumbling it on top as per the video).

2

Ready for the freezer
For a large freezer: Freeze in heat proof dish with lid
For a small Freezer: Freeze pie filling in freezer bag and freeze flat, just remember to buy your ready-made mash on the week you plan to eat it.

3

Ready to eat
Defrost in fridge overnight.
If already in dish take off lid and heat in oven at 180°C for 30-40 mins until piping hot all through.
If frozen in a bag, empty into dish, add potato topping and heat as above.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 2 tablespoons Oil
 500 grams lean beef
 1 tin tinned chopped tomatoes (400g)
 2 tablespoons tomato puree or (tomato ketchup if you have no puree)
 1 beef stock cube
 1 cup frozen pre-chopped Onions
 1 cup frozen Pre-chopped Carrots
 1 cup fresh button Mushrooms, chopped in half
 2 packets fresh pre-cooked mash potatoes (available in fresh veg isle of super market)

Directions

1

Method
Heat the oil in a pan over a medium heat. Fry the onion and carrots until soft.
Add the minced beef and cook until just brown.
Add the dry stock cube (crumble in fingers)
Next add the tin of tomatoes and tomato puree, mix well.
Add the mushrooms and mix again.
Place in a heat proof dish and add your ready-made mash (crumbling it on top as per the video).

2

Ready for the freezer
For a large freezer: Freeze in heat proof dish with lid
For a small Freezer: Freeze pie filling in freezer bag and freeze flat, just remember to buy your ready-made mash on the week you plan to eat it.

3

Ready to eat
Defrost in fridge overnight.
If already in dish take off lid and heat in oven at 180°C for 30-40 mins until piping hot all through.
If frozen in a bag, empty into dish, add potato topping and heat as above.

Cottage Pie

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