Easy-peasy cottage pie

Name: Easy-peasy cottage pie
Yield: Serves 4
Cuisine: British recipes
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

Easy
November 2008

Easy
November 2008

Serves 4
Takes 10 minutes to make and 45 minutes to cook

Make up a batch of our beef ragu, freeze it, and then defrost so you can rustle up this cottage pie recipe.

Nutrition: per serving

Calories: 650kcals
Fat: 30.8g (12.6g saturated)
Protein: 49.5g
Carbohydrates: 44.3g (11.1g sugar)
Salt: 1.7g

Nutrition: per serving

Calories: 650kcals
Fat: 30.8g (12.6g saturated)
Protein: 49.5g
Carbohydrates: 44.3g (11.1g sugar)
Salt: 1.7g

Save recipe

Save recipe Print

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

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

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.

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.

Fancy getting a copy in print?

Subscribe to our magazine