Cottage Pie
Slow cooked beef ragu topped with creamy mash potato and fresh thyme.
We use grass fed Aberdeen Angus cross (usually Charolaise) reared near the Ayrshire coast in Scotland.
INGREDIENTS
Aberdeen Angus minced beef, red wine (sulphites), chopped tomato, tomato puree, carrot, potato, garlic, thyme, rosemary, honey, Worcestershire sauce (fish, soya), nutmeg, garam masala, bay leaf, onion, black pepper, salt, milk (dairy), butter (dairy), olive oil
HOW TO HEAT
MICROWAVE: Remove slip and pierce film. Place on a microwaveable plate and heat for 5 mins, stirring halfway. Heat until piping hot. OVEN: Preheat oven to 180°C/160°C fan/gas mark 6. Remove slip and pierce film or if you prefer transfer to an oven proof dish. Place in the centre of the oven and heat for 20 mins, stirring halfway. Heat until piping hot.
Keep in a fridge below 5°C. Suitable for freezing.
HOW TO RECYCLE
Tray and slip recyclable, please rinse first.
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy |
335 kJ 80 kcal |
1175 kJ 279 kcal |
|
Fat of which saturates |
2.2 g 1.2 g |
7.8 g 4.1 g |
|
Carbohydrate of which sugars |
9.3 g 2.8 g |
33 g 9.9 g |
| Fibre | 1.2 g | 4.3 g |
| Protein | 4.6 g | 16 g |
| Salt | 0.44 g | 1.5 g |