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Prep Time
45 min
Cuisine
British
This rich beef pie is topped with a cheesy sprout mash, then baked until bubbling and golden for a festive twist on our Everyday Favourite!
Prep Time
45 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 520 kJ 124 kcal |
2756 kJ 655 kcal |
Fat of which saturates |
5.3 g 2.6 g |
27.8 g 13.7 g |
Carbohydrate of which sugars |
11 g 2.6 g |
58.1 g 13.5 g |
Fibre | 2.7 g | 14.5 g |
Protein | 8.8 g | 46.7 g |
Salt | 0.56 g | 2.97 g |
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.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle, then peel the potatoes and cut them into small bite-sized pieces
Chop the Brussels sprouts into quarters
Add the chopped potatoes to a pot of boiled water, bring to the boil over a high heat and cook for an initial 10 min, then add the sprouts and cook for 2-3 min further or until everything is fork tender
Once the potatoes and sprouts are done, drain and return them to the pot
Meanwhile, re-boil a kettle
Peel and finely chop the red onion[s]
Top, tail, peel and dice the carrot[s]
Peel and finely chop (or grate) the garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped onion, carrot and garlic and cook for 3-4 min or until beginning to soften
Meanwhile, dissolve the Kallo beef stock cube[s] and tomato paste in 200ml [350ml] boiled water and stir in the Marmite – this is your tomato stock
Once the vegetables have softened, add the beef mince and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go
Grate the cheddar cheese
Once the beef is browned, add the tomato stock to the pan and bring to the boil over a high heat
Season with a grind of pepper and cook for 4-5 min or until slightly thickened – this is your beef mixture
While the beef mixture thickens, return the drained potatoes and sprouts to a low heat with a large knob of butter, a splash of milk and a generous pinch of salt and pepper
Mash until smooth – this is your sprout mash
Once thickened, transfer the beef mixture to an oven-proof dish
Top with the sprout mash and sprinkle over the grated cheese
Put the dish in the oven for 15-20 min or until golden brown and bubbling – this is your festive cottage pie
Whilst the pie is in the oven, re-boil a kettle
Cut the broccoli into florets
Add the broccoli florets to a pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, cook for 3-4 min or until tender with a slight bite, then drain and season with a pinch of salt
Serve the festive cottage pie with the broccoli to the side and enjoy!
Feel like you’ve seen me before? You have! I’m an Everyday Favourite with a Christmas twist.