The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh thyme
-
1 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
-
400g chopped tomatoes(Tomatoes, Tomato Juice, Citric Acid (E330))
-
1 beef stock cube (Celery)(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
-
500g beef mince(british beef mince (10% fat))
- 1 leek
- 2 tbsp buckwheat flour
- 150g peas
- 160g mangetout
- 4 large potatoes
- 1 bay leaf
- 2 carrot
- 4 tbsp tomato purée
Allergens
Contains:
Sulphites
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 607Kcal |
| 390kJ | 2539kJ | |
| Fat | 3.4g | 22g |
| of which saturates | 1.2g | 7.6g |
| Carbohydrates | 10g | 64g |
| of which sugars | 2.9g | 19g |
| Protein | 5.6g | 37g |
| Salt | 0.21g | 1.3g |
| Fibre | 1.7g | 11g |
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Classic Cottage Pie with Peas
Cottage pie is a winner with picky eaters. Keep it simple: grass-fed British beef mince stewed in herby tomato sauce, topped with mashed potato. On the side? Plump green peas and mangetout.
Cooking Instructions
Cooking Instructions
- Preheat the grill or oven to 240C / fan 220C / gas mark 9. Bring a saucepan filled with lightly salted hot water to a boil. Cut the potatoes into 2cm cubes (peel optional), then add to the pan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with 1 tbsp olive oil, a pinch of sea salt and black pepper.
- Make the pie filling; heat a large saucepan with 1 tbsp oil on medium-high heat. Add the beef, breaking it up with a wooden spoon, and cook for 6-8 mins, until golden brown. Meanwhile, thinly slice the leek into half-moons. Finely dice the carrots (peel optional). Strip the thyme leaves from the stalks and roughly chop.
- Dissolve the cornflour in a jug with 2 tbsp cold water. Add the leek and carrots to the pan. Cook for 3 mins, until softening. Add the thyme and bay leaf and mix. Add the tomato puree and cornflour mixture, cook for 1 min, then add the chopped tomatoes, vinegar and 300ml hot water. Crumble in the stock cube and stir. Season with sea salt and black pepper. Simmer for 12-13 mins, until thickened.
- Remove the bay leaf and transfer the beef mixture to an ovenproof dish. Spoon over the mash and rake with the back of a fork. Bake for 10 mins or grill for 5 mins, until golden and crisp.
- Meanwhile, rinse the potato saucepan then refill with lightly salted hot water. Add the peas and mangetout, and boil for 1-2 mins, until cooked. Drain, then season with sea salt and black pepper.
- Serve the cottage pie with the peas and mangetout.
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