Serving size

1 person 2 people 4 people

Ingredients

3 large potatoes
1 parsnip
2 carrot
1 onion
500g beef mince

(british beef mince (10% fat))
4 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
400g passata

(tomatoes, salt, citric acid)
10g beef stock powder

(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
150g peas
40g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)

Allergens

Contains: Eggs, Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	554Kcal
	398kJ	2320kJ
Fat	3.4g	20g
of which saturates	1.5g	8.6g
Carbohydrates	9g	55g
of which sugars	2.8g	16g
Protein	6.4g	38g
Salt	0.27g	1.5g
Fibre	2.0g	12g

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High protein 1/3 daily fibre New 5 plants Low sat fat Family-friendly

Beef Cottage Pie with Mash & Peas

Name: Beef Cottage Pie with Mash & Peas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 large potatoes; 1 parsnip; 2 carrot; 1 onion; 500g beef mince; 4 tsp garlic, rosemary and thyme paste; 400g passata; 10g beef stock powder; 150g peas; 40g italian hard cheese

Prep time: 15 mins

Total time: 45 mins

Cuisine: British

Food group: Beef

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to the boil
Pull out a large frying pan, a measuring jug, a grater, a sieve, a masher & a large baking dish

Make the mash

Dice the potatoes and parsnips into 3cm chunks (peel optional), then add to the saucepan
Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1 tsp oil and a pinch of salt and pepper

Start the filling

Finely dice the onion. Coarsely grate the carrots (peel optional)
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the beef, onion and carrot and cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
Stir in the garlic herb paste and cook for 2 mins

Simmer the beef

Stir the stock powder, passata and 200ml water into the pan. Bring to the boil, then simmer for 5-6 mins, until the beef is cooked through
Preheat the grill to high (240C)

Build the pie

Transfer the beef mixture to the large baking dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping. Grate the cheese over the top
Grill for 8-10 mins, until the top is golden and crisp
Rinse the potato pan, then fill with salted water and bring to the boil. Once boiling, add the peas and cook for 2-3 mins, then drain