Cottage Pie
Author: Natalie & Ruth (HCP)
INGREDIENTS:**
g Beef, mince, raw
g Butter, unsalted
g Carrots, young, boiled in unsalted water
g Celeriac, boiled in unsalted water
g Cornflour (HCP added*)
g Oil, olive
g Peas, frozen, raw
g Spring onions, bulbs and tops, raw
Directions:
You will also need some knorr stockpot or stock cube dissolved in 80mls hot water
1. Boil the carrots and celeriac until soft
2. Mash the carrots & celeriac with 12g butter & a little seasoning
3. Chop the spring onions and fry in the oil
4. Add the beef and fry till browned
5. Add the cornflour and stock. Cook for 15 mins
6. Add peas into stock and cook as per packet instructions
7. Make up the cottage pie in an ovenproof dish. Dot the top with remaining butter
8. Pop-under grill to brown off. Or place in a hot oven till brown
Nutrition Information (for entire recipe):
Carbohydrate:
6.33
Calories: 476
Fat:
45.29
Protein:
8.91
Ratio:
2.97:1
Tags:
3:1 ratioMain Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
