Deliciously comforting and satisfying, this firm family favourite also contains 2 of your five-a-day! Let it bubble away in the oven till golden, or, if you're in a hurry, simply serve the cheddar mash & mince together without baking, in a relaxed open cottage pie style. (Gluten-free, suitable for coeliacs).
Prep Time
50 min
Cuisine
British
Use within
3-4 days
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Oven-proof dish, butter, milk, olive oil, pepper, salt
Nutritional Information*
Percentages are based on an adult's daily intake
can of chopped tomatoes
1 garlic clove
1 tbsp Henderson's Relish
1 red onion
1 spring onion
40g mature cheddar<span class="strong">†</span>
dried bay leaves
400g potatoes
1 beef stock cube<span class="strong">†</span>
1 carrot
1 tomato ketchup sachet (15ml)
250g British beef mince
Typical Values
per 100g
per serving
Energy
368 kJ 87 kcal
2261 kJ 538 kcal
Fat of which saturates
3.4 g 1.8 g
20.8 g 11.4 g
Carbohydrate of which sugars
8.2 g 2.7 g
50.6 g 16.8 g
Fibre
0.7 g
4.1 g
Protein
6.1 g
37.6 g
Salt
0.65 g
4 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
tomato puree* (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar (6%), modified maize starch, salt, acidity regulator (citric acid), preservatives: sodium benzoate and potassium sorbate, spices, yeast extract, natural flavourings, *made from sustainably grown tomatoes
250g British beef mince
Allergens
Allergens highlighted by † (milk, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the potatoes (skins on) into bite-sized pieces
Add them to a pot of water with a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 15 min or until fork-tender
2
Meanwhile, peel and dice the red onion[s]
Peel and dice the carrot[s]
Tip: this is best done by quartering the carrots lengthways and then cutting across
Peel and finely chop (or grate) the garlic
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the diced carrot, diced onion and dried bay leaf[ves] with a pinch of salt
Cook for 5 min, or until softened and starting to colour – this is your carrot mixture
4
Meanwhile, dissolve the beef stock cube[s]in 2 tbsp [4 tbsp]boiled water
Grate the cheddar
Trim and chop the spring onion[s] finely
5
Add the beef mince and chopped garlic to the carrot mixture and increase the heat to high
Cook for 5 min further, or until the mince has browned, breaking it up as you go
6
Add the beef stock, tomato ketchup and Henderson's Relish to the mince and cook for 4 min
Add the chopped tomatoes and cook for 5 min or until it reaches a bolognese-type consistency
Taste for seasoning, adding more salt and pepper if needed
Remove the bay leaf[ves]
7
Meanwhile, drain the cooked potatoes and add a large knob of butter and a splash of milk
Mash well, then mix in the chopped spring onion and grated cheddar
8
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