England’s Minced Beef Cottage Pie
Top recipes from HelloFresh markets around the world
Celebrate the summer games with this gold medal-winning cottage pie recipe from HelloFresh UK. You’ll whip up a hearty ground beef filling packed with shallot, carrots, and oregano. On top are swoops of creamy mashed potatoes sprinkled with Parmesan cheese and baked to create an irresistible cheesy crust. A side of tender green peas brings it across the finish line, British-style!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
6 ounce
Carrots
1 unit
Shallot
10 ounce
Ground Beef
1 unit
Tomato Paste
2 unit
Beef Stock Concentrate
1 teaspoon
Dried Oregano
2 teaspoon
Garlic Powder
5 teaspoon
Balsamic Vinegar
3 tablespoon
Parmesan Cheese
(Contains Milk)
4 ounce
Peas
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1 cup potato cooking liquid (1 1⁄2 cups for 4 servings), then drain and return potatoes to pot. • Keep covered off heat until ready to mash.
• While potatoes cook, trim, peel, and quarter carrots lengthwise; slice crosswise into 1⁄4-inch-thick quarter-moons. Halve, peel, and mince shallot. • Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, carrots, shallot, a pinch of salt, and pepper. • Cook, breaking up meat into pieces, until veggies begin to soften and beef is browned, 2-3 minutes. TIP: If veggies begin to brown too quickly, add a splash of water. • Carefully drain any excess grease from pan.
• While beef mixture cooks, in a small bowl, combine tomato paste, stock concentrates, oregano, half the vinegar, half the garlic powder, and 1⁄2 cup reserved potato cooking liquid (all the vinegar and 3⁄4 cup reserved potato cooking liquid for 4 servings). (You’ll use the rest of the garlic powder later.) TIP: Ladle water directly from pot if potatoes are still cooking. • Stir tomato paste mixture into pan with beef mixture and bring to a boil. Cover and reduce to a low simmer; cook, stirring occasionally, until sauce has thickened and beef is cooked through, 5-8 minutes. • Taste and season with salt and pepper if desired. Remove from heat.
• Return pot with potatoes to medium-low heat. Add 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Season with salt and pepper. • Keep covered off heat until ready to serve.
• Transfer beef filling to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Top with an even layer of mashed potatoes, leaving a 1-inch gap around the edges of the dish. Evenly sprinkle with Parmesan. • Bake cottage pie on top rack until topping is golden and filling is bubbling, 10-12 minutes. Let rest at least 5 minutes before serving. • Wash and dry pan used for beef filling.
• Once cottage pie has 5 minutes left, heat a drizzle of oil in pan used for beef filling over medium-high heat. Add peas, remaining garlic powder, and a pinch of salt. • Cook, stirring constantly, until warmed through, 2-3 minutes.
• Divide cottage pie and peas between shallow bowls in separate sections. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
