Beef and Rosemary Cottage Pie

Nutrition per serve

Ingredients

• 2pcs potato
• 2pcs carrot
• 1clove garlic
• 1bunch rosemary
• 5g country seasoning
• 400g beef bolognese sauce
• 20ml worcestershire sauce
• 150g peas
• 50g baby spinach leaves
• 50g shredded cheese mix
• 23ml olive oil
• 20g butter

Method

1. Step 1 — Cook potato
   Preheat the oven to 220C, fan-forced. Peel the potatoes and cut into 2cm chunks. Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 8-10 mins until tender. Drain, then return to the pan. Cover to keep warm.
2. Step 2 — Roast carrot
   While the potato is cooking, line an oven tray with baking paper. Cut the carrots into 2cm-thick batons. Crush or finely chop the garlic. Put the carrot and garlic on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 15-20 mins until golden and tender.
3. Step 3 — Start pie filling
   Meanwhile, finely chop 1 tsp rosemary leaves*, discarding the stems. Heat 2 tsp olive oil in a separate medium saucepan over medium heat. Add the country seasoning and rosemary and cook, stirring, for 1 min or until fragrant. Add the beef bolognese and worcestershire sauce and bring to the boil, stirring, for 2 mins or until heated through.
4. Step 4 — Finish pie filling
   Add the peas to the beef bolognese mixture, return to the boil and cook for a further 1 min. Stir in the spinach until wilted. Transfer the beef mixture to a 1.25L (5 cup) ovenproof dish. Put the tray with the carrot on the bottom oven shelf and turn the oven to the grill mode.
5. Step 5 — Make cheesy mash
   Mash the potato until smooth. Add the cheese and 20g butter and stir to combine. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Spread the cheesy mash over the beef mixture, then run a fork over the top to create ridges (the rough surface will help the mash to brown). Put the dish on an oven tray. Grill for 6-8 mins until golden. Divide the cottage pie and roast carrot among plates to serve.

Allergens

Milk, Sulphites