COTTAGE PIE
Author: Sarah (HCP)
INGREDIENTS:**
g Butter, unsalted
g Cathedral City Mature Cheddar Cheese (HCP added*)
g Beef mince 15% fat (HCP added*)
g Oil, olive
g Spring onions, bulbs and tops, raw
g Mushrooms, white, raw
g Cauliflower, boiled in unsalted water
g Potatoes, old, boiled in salted water, flesh only
Directions:
You will also need 1/4 of a Knorr stock cube dissolved in 100mls of hot water
Chop the mushrooms & Onions
Fry the beef & onions gently in the oil for 3 mins.
Add the mushrooms fry for 3 mins
Add the stock and cook for 10 mins. You could add a pinch of dried herbs
Place in a suitable size ramekin or small dish
Boil the celeriac and potato then drain and mash with half the butter
Top the meat with the mash and dot with remaining butter
Pop under a hot grill to brown. Or if you make ahead cook in the oven until heated through & brown
Nutrition Information (for entire recipe):
Carbohydrate:
5.14
Calories: 357
Fat:
33.09
Protein:
8.58
Ratio:
2.41:1
Tags:
2.5:1 ratio
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
