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Hearty Cottage Pie with Cheesy Primula Mash

Serves 4

Ingredients

Cottage Pie

  • 450g/1lb lean mince beef 1 medium onion finely diced 1 large carrot peeled & diced 50g/2oz frozen garden peas (optional) 1 tbsp Worcester sauce
  • ½ tsp dried mixed herbs
  • 1 vegetable stock cube
  • 1 beef stock cube
  • 150ml/5floz boiling water
  • 1 tbsp vegetable oil
  • 2 tsp cornflour with1 tablespoon cold water to blend
  • Salt & pepper to taste

Cheesy Primula Mash:

  • 4 large potatoes, peeled & cut small
  • 2 tubes Primula Original or Chive cheese spread
  • Salt & pepper to taste

Method

  1. Pre-heat oven to 190°C/375°F/Gas mark 5
  2. Peel & chop the potatoes into small pieces, put into a large pan, cover with cold water, bring to the boil, then simmer on a medium/low heat for 15-20 minutes until the potatoes are soft , drain well in a colander & put aside
  3. Heat the oil in a large pan & gently heat, add the mince & break into pieces whilst stirring gently, cook until brown
  4. Add chopped onions, carrots, dried herbs, Worcester sauce & stock
  5. Mix well & bring back to the boil before turning to a low/medium heat & simmer for 25 minutes. (If adding garden peas add after 20 minutes)
  6. Blend together cornflour with 1 tbsp of cold water; add to mince & stir until thickened
  7. Add salt & pepper to taste (optional)
  8. Put mince into a large casserole dish & flatten down
  9. Mash up potatoes, add in 1-2 tubes of your favourite Primula cheese
  10. Gently spread the cheesy potato over the mince
  11. Put into pre-heated oven for 20-25 minutes until nicely browned & piping hot throughout

Serving Suggestions: Serve along with Broccoli, Swede & green beans Cheats tip – Why not use a packet of instant mash.