Make up a batch of our beef ragu, freeze it, and then defrost so you can rustle up this cottage pie recipe.
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Ingredients
- 700g floury potatoes, both cut into chunks
- 50g swede, both cut into chunks
- 25g butter
- 1 quantity thawed beef ragu (search for beef ragu recipe)
- 75g frozen peas
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Boil the potatoes and swede in salted water for 20 minutes, until tender. Drain well and mash until smooth, then stir in the butter and some seasoning.
- Meanwhile, transfer the thawed beef ragù to a pan and simmer for 15 minutes, until piping hot.
- Stir in frozen peas and tip into a 1.5 litre ovenproof dish. Cover with the mash and bake for 25 minutes, until golden and bubbling.
Nutrition
- 650kcals Calories
- 30.8g (12.6g saturated) Fat
- 49.5g Protein
- 44.3g (11.1g sugar) Carbs
- 1.7g Salt
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